Broccoli, Kale, Squash, Beet
Dairy Free, Gluten Free, Vegan, Soy Free
For the Bowls:
diced into ½" thick cubes
sliced into 1/2" thick circles
For the Dressing:
fresh lemon juice
sea salt and pepper
Dr. Praeger’s Broccoli Cakes
If using, prepare Dr. Praeger’s Broccoli Cakes according to package directions.
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a small bowl combine olive oil, thyme, and a pinch of salt and pepper.
Add beets and sliced squash to two separate bowls. Toss each with ½ of the olive oil mixture.
Roast vegetables on a sheet pan for 30-40 minutes, or until fork-tender and lightly caramelized.
While vegetables are roasting, prepare dressing: Combine all ingredients in a small bowl or jar and stir vigorously with a fork until thoroughly combined.
Assemble bowls by tossing kale, squash, beets, and dressing together. Top with Broccoli Cakes, if using, pomegranate seeds, and pumpkin seeds.
If using the Broccoli cakes, each serving increases by 3/4 cup of veggies, for a total of 3.75 cups per serving.