3/4 cup sprouted legume mix (lentils, garbanzo beans)
1/2 cup sourkraut (home made or store bought)
2 tbsp coconut oil
1 tsp sea salt
1 tsp paprika
Preheat the oven to 350. Chop the pumpkin, sprinkle sea salt, paprika, and 1 tbsp coconut oil and roast for 45 minutes. To prepare the grains and rice, bring 2 cups of water and kaniwa/rice mix to a boil and cook for 15-20 minutes, until fully cooked. In a small pan, melt 1 tbsp coconut oil and add the kale and sautee for about 10 minutes. Sprinkle with sea salt.
To prepare the bowl, add the kale with squash and place the sauerkraut, grain mix and veggie burger side by side.