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Fall Harvest Buddha Bowl with Creamy Apple Cider Cashew Dressing

Kara Lydon
  • minutes
  • Serves

INGREDIENTS

3 cups

Apples

3 cups

Butternut squash

1 15.5 ounce can

Chickpeas

1

small bunch Kale

1

Shallot, small

1 tbsp

Dijon mustard

1 tsp

Honey

1 tsp

Maple syrup

2 cups

Quinoa

1 tsp

Cinnamon

1/4 tsp

Nutmeg

1 tsp

Salt

1/4 cup

Apple cider vinegar

5 tbsp

Olive oil

1 cup

Cashews

2 tbsp

Pumpkin seeds

1/2 cup

Water