Butternut Squash Bowls
Ingredients
The bowls
-
1
cup
long-grain brown rice
-
2
cups
water
-
1 ½
pounds
butternut squash
-
4
whole
carrots
-
1
15.5-ounce can
chickpeas
-
1
tablespoon plus 1 teaspoon
canola oil
-
1
teaspoon
dry rosemary
-
¾
teaspoon
kosher salt
-
½
teaspoon
garlic powder
-
½
teaspoon
ground thyme
-
¼
teaspoon
black pepper
-
⅛
teaspoon
ground cinnamon
-
½
bunch
curly kale
-
¼
cup
pumpkin seeds
Tahini dressing
-
½
cup
tahini
-
3
tablespoons
apple cider vinegar
-
2
tablespoons
lemon juice
-
2
tablespoons
soy sauce
-
2
teaspoons
dried parsley
-
½
teaspoon
garlic powder
-
as needed
water
for thinning
Instructions
- Preheat the oven to 425°F.
- Cook the rinsed rice with water and a pinch of salt until tender and water is absorbed.
- Prepare the butternut squash by peeling, scooping out the flesh, and dicing it into cubes. Peel and slice the carrots into wedges.
- In a large bowl, mix the squash, carrots, and chickpeas with oil and seasonings. Spread them on a sheet pan.
- Roast the vegetables for 30 minutes, stirring halfway through.
- Prepare the kale by removing stems and tearing leaves into pieces, then tossing with oil and salt.
- After 30 minutes, add the kale and pumpkin seeds to the pan and roast for an additional 7-10 minutes until the kale is crispy.
- Make the tahini dressing by whisking together all dressing ingredients, adding water to achieve desired consistency.
- Assemble the bowls by dividing the rice and roasted vegetables, then drizzle with tahini dressing.
Nutrition Facts (estimated)
Servings
4 servings
Calories
481
Total fat
24g
Total carbohydrates
57g
Total protein
16g
Sodium
765mg
Cholesterol
0mg
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