A colorful and nutritious smorgas-bowl featuring kale, roasted broccolini, roasted acorn squash topped with pepitas and pomegranates, brown rice and quinoa mix, garbanzo beans, avocado, and tahini.
1: Roast broccolini and acorn squash in the oven until tender.
2: Cook brown rice and quinoa mix according to package instructions.
3: Assemble the bowl by layering kale, brown rice and quinoa mix, roasted broccolini, and roasted acorn squash.
4: Add garbanzo beans, avocado, and top with pepitas and pomegranates.
5: Drizzle tahini over the top before serving.
