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All Good Eats Nourish Bowl


  • 1 cup uncooked wild rice

  • 1 cup uncooked lentils

  • 3-4 red beets

  • 1 medium butternut squash

  • 1 lb brussels sprouts

  • 3 Tbsp olive oil

  • 1 teaspoon salt

  • black pepper

  • 1 bunch tuscan kale

  • 1/3 cup pomegranate seeds

  • 3 Tbsp pepitas

Creamy Lemon Tahini Dressing

  • 1/4 cup tahini

  • 2 Tbsp dijon mustard

  • 2 garlic cloves

  • 1/4 cup filtered water

  • juice of 1 lemon

  • 2 Tbsp nutritional yeast

  • black pepper

  • chili flakes (optional)


  1. Cook wild rice and lentils according to package instructions.

  2. Preheat the oven to 400 degrees F. Place each beet in its own piece of foil. Drizzle olive oil over each beet and wrap it in the foil. Roast beets for 50-60 minutes until fork-tender

  3. Peel the butternut squash, remove the seeds and dice into 1 inch cubes. Halve the Brussels Sprouts. Place both on the same baking tray. Top with olive oil, salt, pepper, and mix to combine. Add a dash of cinnamon over the butternut. Cook for 25 minutes, flipping over halfway through.

  4. In the meantime, remove kale from stems and chop. Place in large bowl, add a drizzle of olive oil and massage into the kale for about 2 minutes.

  5. Combine all dressing ingredients in a high-speed blender and blend on high until smooth.

  6. Assemble the bowl by adding kale as your base, then wild rice, lentils, butternut squash, Brussels Sprouts, and beets. Drizzle the Creamy Lemon Tahini dressing over, and add pomegranate seeds and pepitas.


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