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Thursday, January 05 2017


2 - cups 3/4-inch cubes peeled butternut squash
2 - medium shallots, peeled and cut into thin wedges
2 - teaspoons olive oil
1/2 - teaspoon salt
1/8 - teaspoon black pepper
1 1/2 - cups halved fresh green beans, trimmed if desired
1 - tablespoon lemon juice
2 - cloves garlic, minced
4 - cups torn fresh kale
1 - cup chopped cooked chicken breast (6 oz.)
8 - tablespoons Sesame-Dijon Dressing (recipe below)
1/2 - cup purchased crunchy Bombay spice or falafel-flavor chickpeas

Preheat oven to 425 degrees F. In a 3-quart rectangular baking dish combine squash and shallots. Drizzle with oil and sprinkle with 1/4 teaspoon of the salt and the pepper. Toss to coat; spread in a single layer. Roast 20 to 25 minutes or until squash is tender, stirring twice.
Meanwhile, in a medium saucepan cook beans, covered, in a small amount of boiling water 6 to 8 minutes or until beans are just tender; drain. Rinse with cold water; drain well.

In a bowl combine lemon juice, garlic, and remaining 1/4 teaspoon salt. Add kale. Toss and rub kale leaves gently with your fingers until kale is well coated and leaves start to look wilted and glossy.
Divide kale mixture, squash mixture, green beans, and chicken among four serving bowls. Drizzle with Sesame-Dijon Dressing and top with chickpeas.

From the Test Kitchen

Prepare as directed through Step 2. Place squash mixture and green beans in separate airtight containers; chill up to 24 hours. Prepare Sesame-Dijon Dressing as directed; place in an airtight container. Chill up to 24 hours. Continue as directed.

Sesame-Dijon Dressing
cup tahini (sesame seed paste)
cup water
tablespoons lemon juice
tablespoons honey
tablespoons olive oil
tablespoon Dijon-style mustard
teaspoon salt
 In a bowl whisk together all ingredients. Transfer unused dressing to an airtight container; chill up to 3 days.
Nutrition Facts (Chicken and Chickpea Buddha Bowls)
Per serving: 321 kcal cal., 14 g fat (2 g sat. fat, 3 g polyunsaturated fat, 6 g monounsatured fat), 30 mg chol., 530 mg sodium, 34 g carb., 6 g fiber, 11 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:39 pm   |  Permalink   |  0 Comments  |  Email

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