Fall Harvest Bowl with Creamy Avocado Dressing | Sweat and Tell
Fall Harvest Bowl with Creamy Avocado Dressing
20 mins prepServes 4
This Fall Harvest Bowl with creamy avocado dressing is TDF. Perfect for lunch, dinner with friends or meal prep during the week. We used the @nutribullet smart touch blender to make the dressing.
1. Preheat oven to 400°F (200°C).
2. Cut butternut squash into cubes and cut brussel sprouts in half. Arrange them on a baking sheet and bake in the oven for 30 minutes until tender.
3. For the dressing, blend together 1 avocado, 2 tbsp olive oil, 2 tbsp red wine vinegar, 1 tbsp garlic, a handful of cilantro, the juice of 1 lemon, and salt and pepper to taste until creamy.
4. For the candied pecans, melt coconut oil on the stove over medium heat. Slowly mix in ¼ cup brown sugar until dissolved. Add pecans and roast for 5 minutes, stirring occasionally. Let dry on parchment paper.
5. To assemble the bowl, start with a base of arugula and/or kale. Add brown rice, roasted butternut squash, roasted brussel sprouts, pomegranate seeds, candied pecans, and goat cheese.
6. Finish by drizzling the creamy avocado dressing generously over the bowl.
