1. Preheat your oven to 425ºF and line a cookie sheet with parchment paper. Cut your honey nut squash in half and scoop out the seeds. Cut into 1 inch-sized pieces (no need to peel).

3. Add squash to the baking sheet and douse in Avocado Oil, salt, and pepper. Spread evenly on the sheet and bake for 25 mins or until crispy. 

4. Add a Tbsp of Avocado Oil to a pan over medium heat. When warm, add the ground beef, along with some good shakes of salt and pepper. Break into small pieces and cook until browned throughout. 

5. Break the kale into bite-sized pieces and add to a medium pan along with 2 Tbsp Avocado Oil, some squeezes of lemon, salt, and pepper to taste. Cook on medium, stirring occasionally, just until the kale is tender.

6. Slice your pear, prepare pomegranate seeds, and dice any desired herbs. Assemble your bowls with kale, beef, squash, pear, pomegranate, cheese, and herbs. ENJOY!