Shaved Brussels & Apple Winter Grain Bowls

Preheat the oven to 400F (200C) and prepare baking sheets. Set aside. To a large serving bowl, add the kale and coat in a very generous few pours of olive oil and lemon juice. Massage the kale for 4-5 minutes. Add the butternut squash, zucchini, and brussels sprouts to the baking sheets and toss them in olive oil and sea salt. Roast for 25-30 minutes or until everything begins to brown. In the meantime, slice the apple and set aside. Remove the roasted veggies from the oven and let them cool for a few minutes. For the garlic hummus dressing, whisk 1/4 cup garlic hummus (add garlic powder if using classic hummus for flavor) and 3 tablespoons of water until smooth and uniform, adjusting water for desired consistency. Assemble the bowls by combining all ingredients, pour the dressing over top, toss everything very well using salad tongs, and enjoy! This can be stored in the fridge for up to a week.