INGREDIENTS
3 cups
butternut squash
15 oz
chickpeas
2 tbsp
olive oil
1 serving
kosher salt and pepper
1 tsp
paprika
1 tsp
garlic powder
1 1/2 cups
couscous
6 cups
kale
4 oz
goat cheese
1/4 cup
roasted
1/4 cup
apple cider vinegar
2 tbsp
maple syrup
1
garlic clove
1/8 tsp
nutmeg
1 serving
kosher salt and pepper
1 pinch
pepper flakes
1/2 cup
extra virgin olive oil