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Roasted Butternut Squash Bowls

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 550
A hearty and nutritious bowl combining roasted vegetables, rice, and a flavorful tahini dressing, perfect for a wholesome meal.

Ingredients

Grains

  • 1 cup long-grain brown rice (rinsed well)
  • 2 cups water

Vegetables

  • 1.5 pounds butternut squash (peeled and diced)
  • 4 whole carrots (peeled and sliced into wedges)
  • 1 (15.5) ounce can chickpeas (drained and rinsed)

Oils & Spices

  • 1 tablespoon canola oil (divided)
  • 1 teaspoon canola oil (for kale)
  • 1 teaspoon dry rosemary
  • 3/4 teaspoon kosher salt (divided)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cinnamon (two pinches)

Kale & Seeds

  • 1/2 bunch curly kale (4-5 leaves, stems removed)
  • 1/4 cup pumpkin seeds

Dressing

  • 1/2 cup tahini
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons lemon juice (from one small lemon)
  • 2 tablespoons soy sauce (or tamari)
  • 2 teaspoons dried parsley
  • 1/2 teaspoon garlic powder (for dressing)

Instructions 

  • Cook rice in water with a pinch of salt until tender, about 40 minutes.
  • Roast diced squash, carrots, and chickpeas with spices at 425F for 30 minutes, stirring halfway.
  • Toss kale with oil and salt, then add to roasted vegetables for the last 7-10 minutes to crisp.
  • Whisk tahini, vinegar, lemon juice, soy sauce, parsley, and garlic; thin with water to desired consistency.
  • Assemble bowls with rice, roasted vegetables, kale, pumpkin seeds, and drizzle with tahini dressing. Serve and enjoy!

Notes

Feel free to customize with your favorite greens or add hot sauce for extra flavor.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Healthy
Keyword: Vegetarian