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
Ingredients
| 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 | |
| Dressing | ||
| 1 tbsp | Dijon mustard | |
| 1 tsp | maple syrup | |
| 1 tbsp | apple cider vinegar | |
| 1 tsp | olive oil | |
| a pinch of salt to taste | ||
Directions
- Make baked apple chips , but sprinkle cinnamon on top before baking (you can make this the night before)
- Cook wild rice according to the package (my rice required 1 cup of rice to 1 3/4 cups water)
- Preheat oven to 375ºF.
- Lightly toss acorn squash with vegetable oil and spread onto a lined baking sheet.
- Sprinkle brown sugar on top if you want it extra sweet and caramelized (optional). Bake for 30 minutes until caramelized and fork tender.
- Whisk together dressing ingredients and set aside.
Recipe developed for Ontario Apple Growers by The Viet Vegan
