Instructions. to prepare the granola: preheat the oven to 325f and line a baking sheet with parchment paper. combine the oats, cooked quinoa, nuts, pepitas and dried fruit in a large bowl. stir to distribute. melt the butter in a saucepan over low heat, then stir in the maple syrup, honey, pumpkin puree, spices, salt and vanilla. In a small bowl, whisk together the eggs and milk. preheat a skillet over high heat and add the bacon. cook until the bacon is crisp, then transfer it to a paper towel to remove any excess grease. leave the remaining grease in the skillet. add the chopped parsnips and turnips to the skillet with the remaining grease.
Step by step instructions. step 1: cook the quinoa and sweet potatoes. you can do this ahead of time if you want to make this even quicker. step 2: add arugula. place arugula in a bowl, then top it with the cooked quinoa. then, add the remaining salad ingredients. step 3: make the dressing. Great for a packed lunch or veggie packed dinner, these autumn harvest bowls are made with chickpeas, quinoa, sweet potato, and kale. prep time 10 minutes mins cook time 30 minutes mins. Roast in the preheated oven for about 20 25 minutes, or until the vegetables are tender and caramelized. step 3: in a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, maple syrup, dijon mustard, salt, and black pepper to create the dressing. step 4: in each serving bowl, start with a bed of cooked whole grains. While the veggies cook, prepare the chickpeas. drain two cans of chickpeas and pat them dry with paper towels. season with smoked paprika, onion powder, garlic powder, salt, and pepper. spray a cast iron skillet with cooking spray and warm the chickpeas in the skillet for 5 10 minutes over medium heat. set them aside.
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