Apple Probiotic Bowl

This apple and squash dish incorporates foods with tons of good-for-your-gut fibre, while also creating a balanced bowl of deliciousness through several other health-conscious add-ins.

Makes 2 servings

Chef Tip: You could also enjoy julienned or finely diced apple on top, much like a salsa, instead of making apple chips.

Variety Tip: *any sweet local variety can be used in this recipe


2 local apples*, baked or dehydrated into apple chips OR julienned
1 tsp cinnamon
1 cup wild rice, cooked according to the package
1 acorn squash, seeded and sliced 3/4 inch thick rings
1 tbsp vegetable oil
1 tbsp brown sugar (optional)
1 avocado, thinly sliced
1/2 cup raw sauerkraut
1 tbsp Dijon mustard
1 tsp maple syrup
1 tbsp apple cider vinegar
1 tsp olive oil
a pinch of salt to taste


  1. Make baked apple chips , but sprinkle cinnamon on top before baking (you can make this the night before)
  2. Cook wild rice according to the package (my rice required 1 cup of rice to 1 3/4 cups water)
  3. Preheat oven to 375ºF.
  4. Lightly toss acorn squash with vegetable oil and spread onto a lined baking sheet.
  5. Sprinkle brown sugar on top if you want it extra sweet and caramelized (optional). Bake for 30 minutes until caramelized and fork tender.
  6. Whisk together dressing ingredients and set aside.

Recipe developed for Ontario Apple Growers by The Viet Vegan