Fall Harvest Bowl
INGREDIENTS
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1 2-pound butternut squash, peeled, deseed, cut into small dice
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2 tablespoon olive oil
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1 heaping teaspoon chili powder
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Kosher salt and freshly cracked pepper to taste
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2 cups boiling water
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1 cube Massel "beef" bouillon cube
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1 cup raw millet
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1/4 teaspoon kosher salt
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1 tablespoon vegan butter, optional
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3 cups tightly packed, shredded Lacinato kale
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1/4 teaspoon fine sea salt
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1 tablespoon freshly squeezed lemon juice
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1 tablespoon olive oil
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1 batch millet
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1 batch chili spiced roasted butternut squash
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1 cup caramelized onions
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1 batch kale salad
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1/2 cup roasted pepitas
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Teff "polenta" fries, optional
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