Now that cooler weather is on the horizon, here’s a light but filling cooked recipe.
Ingredients for the Bowl:
2 cups cooked basmati rice
2 cups oven roasted butternut squash cubes (instructions below)
1 avocado
1/2 cup chopped heirloom tomatoes
1/4 cup kale/parsley pesto (instructions below)
sunflower sprouts
Oven roasted butternut squash:
2 cups cubed butternut squash
salt and pepper
1 tsp. paprika
1 tsp. minced fresh garlic
1 tsp. onion powder
1 tsp. dried dill
1 TB olive oil
Kale/Parsley Pesto
1/4 cup pumpkin seeds
1 cup chopped kale, packed
1 cup chopped parsley
5 cloves garlic
2 TB lime juice
1 TB rice wine vinegar
1/4 cup olive oil
1/2 tsp. dried red chili flakes
1 serrano pepper, chopped
salt and pepper
To roast the squash:
Heat oven to 400 degrees. Line a sheet pan with parchment paper. Mix the squash and the other ingredients together in a bowl to coat, put the squash on the sheet pan in a single layer and roast for 20 minutes, turning the squash after 10 minutes.
To make the pesto:
Add the pumpkin seeds to a food processor and pulse into small crumbs. Add the rest of the ingredients and keep pulsing until well mixed and finely textured.
To Make your Delicious Bowl:
Add 1/4 cup pesto to the cooked rice, and add rice to the bottom of your bowl. Then top with the rest of the ingredients; squash, avocado, tomato and sprouts.
Enjoy!
