Vegan Butternut Squash Rice Bowl
This dish stared out as a no frills, desperate for lunch and not much in the house kind of meal.
Oh you know you have been there before.
For me, I found myself at home alone for the day with little left in my kitchen. I had cleaned it out packing the rest of my family lunches that morning.
And in my whirlwind of trying to catch up on laundry and housework, I found myself with my stomach growling loudly before I had time to hit the grocery store.
I looked around and got creative with what I had lying around.
A bit of roasted butternut squash, some pretty wilted kale, and a half a jar of salsa.
Hmm…..if you added that to some pre-cooked rice in that I keep in the freezer at all times, I would tame the the wild bear that my stomach had turned into.
So I defrosted the rice and threw in the salsa, the squash, kale and some seasonings and heated through.
And WOW! It was so comforting and filling!
To me, I always enjoy good Mexican food, but this dish was unexpected for me.
The pairing of the sweet roasted squash, with the spicy salsa and hearty rice was just perfection. This was not just a tasty dish, but an EASY and HEALTHY dish as well.
I devoured my serving quickly and was already looking forward to having leftovers the next day.
Well, I have one for you, but I don’t want it to limit you.
If you have spinach instead of kale, use that! If you have sweet potatoes instead of butternut squash, that would work as well.
Want to roll it in a burrito? I think that is a GREAT idea! A lettuce cup–what a healthy choice 😉
Let me just say, that Meatless Meals are a welcomed part of a diet rotation when they are this flavorful–even for the meat-eaters!
- 2 cups cooked brown rice
- 2 cups roasted butternut squash
- 1 cup salsa
- 1 cup kale, chopped
- 2 teaspoons cumin
- 1 teaspoon garlic
- 1 teaspoon chipolte powder
- Combine all the ingredients and heat through in microwave for 5 minutes or over low heat on stove for 10-15 minutes, or until Kale is wilted and dish heated through.
- *For roasted squash, cube 1 squash in 1 inch cubes and toss in 2 teaspoons oil. Roast at 400 degrees for 40 minutes, or until browned and fork tender.