Ginger-Lime Kale w/Roasted Butternut Squash and Chick Peas

By sz8jm9

Clean Eating
WW = 7 Pts Plus

Nutrients per 1 1/2-cup serving:
CALORIES: 278
TOTAL FAT: 7 g
SAT. FAT: 1 g
MONOUNSATURATED FAT: 4 g
POLYUNSATURATED FAT: 1 g
CARBS: 48 g
FIBER: 9 g
SUGARS: 9 g
PROTEIN: 11 g
SODIUM: 205 mg
CHOLESTEROL: 0 mg

Ingredients

• • 2 cups chopped butternut squash, peeled and seeded (cut into 3/4-inch cubes)
• • 1 1/2 tbsp olive oil, divided
• • 1 medium onion, diced
• • 2 cloves garlic, minced
• • 1 tbsp fresh grated ginger root
• • 8 cups thinly sliced kale leaves
• • 1½ cups organic canned chickpeas, drained and rinsed (TIP: Opt for BPA-free canned beans such as Eden Organic.)
• • 1 tbsp fresh lime juice
• • 1/4 tsp sea salt
• • 1/2 cup fresh pomegranate arils

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 400°F. In a medium bowl, toss squash with ½ tbsp oil. Spread squash onto a parchment-lined
rimmed baking sheet and roast for about 25 minutes, or until squash is fork tender and lightly browned. Remove
squash from oven and let cool.
2. Heat a wide and deep skillet over medium-low heat. Add remaining 1 tbsp oil to coat skillet. Add onion and cook,
stirring, for 5 minutes. Add garlic and ginger, stirring for 30 seconds. Add kale, stirring for 1 minute until kale begins to
wilt. Reduce heat to low, cover and cook for 10 minutes, stirring once or twice. Add chickpeas and stir, then cover and
cook for another 5 minutes or until chickpeas are heated through. Remove pan from heat and add squash, lime juice
and salt. Transfer mixture to large serving bowl and sprinkle with pomegranate arils. Serve immediately.