Harvest Grain Bowl with Shrimp & Avocado Dressing

Step 1

Preheat the oven to 400°F. On a parchment-lined sheet tray, add the frozen butternut squash, salt, pepper & a drizzle of olive oil. Toss to evenly coat & spread into an even layer. Roast in the oven for 10 min.

Step 2

As the squash cooks, wash the kale & strip the leaves from the stems. Roughly chop the leaves & transfer to a bowl with a drizzle of olive oil. Using clean hands, massage the oil into to the kale to soften & tenderize.

Step 3

Pat the shrimp dry. Toss the shrimp with a drizzle of olive oil, salt, pepper & any of your favorite seasonings. We love a few shakes of garlic powder or seafood seasoning!

Step 4

Remove the sheet tray from the oven & toss the squash. Make room on one side & add the shrimp in an even layer. Return to the oven for 10 more min, until the shrimp are fully cooked.

Step 5

As everything continues baking, clean & quarter the apple. Remove the core & seeds. Dice into small cubes.

Step 6

Heat the rice according to package instructions.

Step 7

Remove the sheet tray from the oven. In a bowl, add the massaged kale in an even layer. Top with diced apples, butternut squash, shrimp, & warm rice. Add crumbled goat cheese & season everything to taste. Serve with avocado-lime dressing & enjoy!