Fall Grain Bowl

Chana masala with roasted sweet potato, rice, and fall greens.

Fall Grain Bowl

35 Min

Total Time

2

Serves

MEDIUM

Spice Level

INGREDIENTS

  • 1 pouch Truly Indian Chana Masala
  • 1 1/2 cups cooked rice
  • 1 large sweet potato, cut into cubes
  • 2 tablespoons dried cranberries
  • 2 cups chopped kale, shaved Brussels sprouts, and radicchio
  • 1/2 avocado, sliced
  • 1/4 cup pomegranate seeds
  • 2 tablespoons pumpkin seeds
  • Olive oil, lemon, salt, and cilantro

Pro Tip

Pro Tip

Roast the sweet potato until the edges brown. That caramelized edge is what makes the bowl taste like fall next to the chana.

INSTRUCTIONS

1. Heat the oven to 425°F. Toss the sweet potato with olive oil and salt. Roast until browned, about 25 minutes. Toss with the cranberries and a little cilantro.

2. Warm the Chana Masala.

3. Toss the kale, Brussels sprouts, and radicchio with lemon juice, olive oil, and a pinch of salt.

4. Spoon rice into a bowl. Add the sweet potato on one side and the greens on the other.

5. Spoon the Chana Masala into the center. Finish with avocado, pomegranate seeds, and pumpkin seeds.

Fall Grain Bowl

MADE WITH

Chana Masala

Truly Indian Chana Masala is the warm center of this bowl: chickpeas in a spiced tomato gravy, spooned over rice with roasted sweet potato and crunchy greens.

100% VEGAN
16g PROTEIN PER POUCH
NO PRESERVATIVES
NON GMO
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