Probiotic Apple Crunch and Squash Bowl
Servings: 2 servings
Calories: 698kcal
Ingredients
- 2 Honeycrisp apples baked or dehydrated into apple chips OR julienned
- 1 tsp cinnamon
- 1 cup wild rice cooked according to the package
- 1 acorn squash seeded and sliced 3/4 inch thick rings
- 1 tbsp vegetable oil
- 1 tbsp brown sugar optional
- 1 avocado thinly sliced
- 1/2 cup raw sauerkraut
Dressing:
- 1 tbsp Dijon mustard
- 1 tsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp olive oil
- a pinch of salt to taste
Instructions
- Make baked apple chips, but sprinkle cinnamon on top before baking (you can make this the night before)
- Cook wild rice according to the package (I used a rice cooker and used 1 cup of rice to 1 3/4 cups water)
- Preheat oven to 375ºF.
- Lightly toss acorn squash with vegetable oil and spread onto a lined baking sheet.
- Sprinkle brown sugar on top if you want it extra sweet and caramelized (optional). Bake for 30 minutes until caramelized and fork tender.
- Make whisk together dressing ingredients and set aside.
- Assemble bowls by layering rice, avocado, sauerkraut and squash. Either add apple chips on top whole as a crunchy chip, or crumble so that they soften slightly as you eat and provide an extra sweet burst of apple flavour (I prefer the crunchy chip method).
- Enjoy with a light drizzle of the Dijon dressing and enjoy!
Nutrition
Serving: 1g | Calories: 698kcal | Carbohydrates: 122g | Protein: 24g | Fat: 16g | Saturated Fat: 2g | Sodium: 12mg | Sugar: 4g