Filled with southwestern seasoning, roasted butternut squash, and kale, this Butternut Squash Rice Bowl is a simple, wholesome, vegan-friendly recipe. This rice dish is a great recipe to use butternut squash and makes a hearty plant-based meal.
This rice bowl comes together easily and I make it often. But it can be prepared in minutes when you put leftovers to work for you! Use leftover roasted butternut squash, leftover Instant Pot brown rice, and leftover kale from a Kale Pasta to have this dish ready in just minutes!
This recipe for a rice bowl is beyond simple, yet it is unexpectedly delicious.
It started out as an attempt to use up the leftovers I had in my fridge from the week. A little bit of brown rice, some leftover roasted butternut squash, and half a bag of baby kale. I threw it all together with some homemade salsa, and was so blown away by the flavors, I knew I had to share this easy creation with you!
The pairing of the sweet roasted squash with the spicy salsa and hearty rice is just perfection. This was not just a tasty dish, but an easy, healthy, and vegan-friendly recipe as well. It is a great way to use up leftovers or a great recipe to meal prep for plant-based lunches for the week. I also love serving this rice as a side to Vegetarian Fajitas.
Substitutions and Modifications
This recipe for Butternut Squash Rice Bowl can be changed up based on what you have in your pantry and fridge, or your taste preferences. And don’t just limit serving this creation in a bowl–check out my other ideas to make this dish a bit more substantial.
- 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 the rice mixture in a burrito for an on the go lunch? I think that is a GREAT idea! What about serving in a lettuce cup? I like the sounds of that!
- Don’t have salsa? Use diced tomatoes with green chiles in place of the salsa.
- Would you rather have a Quinoa Butternut Squash Bowl? Use leftover Instant Pot Quinoa in place of leftover rice. Or prepare as recipe states, using quinoa in place of rice. Just be sure to adjust the cooking time.
- If you aren’t vegan, this is great topped with feta or sharp cheddar cheese.
Looking for more Vegan Butternut Squash Rice Recipes?
This vegan rice bowl is a favorite, but I have many more delicious ways to enjoy butternut squash sans dairy and eggs.
- Roasted Butternut Squash Salad
- Roasted Butternut Squash
- Vegetarian Butternut Squash Chili
- Instant Pot Butternut Squash Soup-there are directions to make this soup vegan friendly (and it is just as good as the original recipe!)
Vegan Butternut Squash Rice Bowl
Ingredients
- 2 cups vegetable broth
- 1 cup brown rice, quinoa, or lentil (or mix)
- 2 cups roasted butternut squash
- 1 cup salsa
- 1 cup baby kale chopped
- 2 teaspoons taco seasoning
Instructions
- Combine broth, salsa, and taco seasoning together and bring to a boil.
- Add in rice or quinoa and lower to simmer and cook until grains are tender, according to package directions. For brown rice, this is about 50 minutes.
- Once the rice is cooked, fluff with a fork. Gently stir in roasted squash and fresh kale. Cover the pan and let rest for 5 minutes to let wilt before serving.
To Roast Butternut 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.
Notes
- If you have pre-cooked rice and already roasted squash, prepare this dish by mixing together 2 cups brown rice, 2 cups roasted butternut squash, 1 cup salsa, 1 cup fresh chopped kale and 1 teaspoon homemade taco seasoning. Heat in microwave for 5-7 minutes until heated through.
- To use quinoa in place of rice, rinse 1 cup of quinoa well. Bring quinoa, 2 cups of water, and taco seasoning to a rapid boil. Decrease the heat to medium-low and cook until the quinoa has absorbed all of the water, about 15 to 20 minutes.
- In place of taco seasoning, use 1 teaspoon chili powder, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon cumin, 1/8 teaspoon oregano, and 1/4 teaspoon paprika.
This looks like a great, simple recipe. Did you add any liquid to this to help the kale wilt?
Thanks Lee Ann. Kale naturally has lots of water, so just like spinach, it will release quite a bit of liquid and wilt without the addition of any more liquid.
I hope you enjoy.
This is my kind of comfort food! Thank you so much for sharing your healthy and delectable Vegan Butternut Squash Rice Bowl with us at the Healthy, Happy, Green and Natural Party Blog Hop. I’m pinning and sharing!
Thanks Deborah!
This looks so tasty! It’s amazing how yummy spontaneous meals can be sometimes 🙂
I know, sometimes they are the best meals!
Ooooh that looks really tasty!! And yep, I completely know what you mean about the scrounging around the kitchen for something to whip up for lunch… I’m in that position pretty often lol
Ha! Glad I am not alone!
Dear Kristen,This sounds so good with the salsa tossed in. Such a hearty and simple dish. xo, Catherine
Thanks Catherine!
I love butternut squash and kale together! This bowl looks amazing.
Thank you so much Lindsay! It is a great combo for sure.
those meals that you trow together always turn out to be the best – this looks delicious
Sometimes simple is truly best!
This is my kind of lunch! Now if only I could be this creative when throwing things together and actually have them turn out as delicious as this looks…some day hopefully!
Well, I hope I can inspire you to think like this 🙂
Healthy, easy and I bet super delicious. Right up my alley this dish is. I think like you suggested, in a burrito it would be also superb!
Sometimes you just need a quick meal–it helps this one is tasty and healthy!
I love that you came up with this so quickly! It looks delicious and so comforting yet healthy!
I have to say, I am know for creating something from nothing. It is a life skill I am grateful for, especially when I am hungry 🙂
I hate when those moments happen and you left with ‘everything in the sink’ type lunches but not when a gem is born. This rice bowl looks right up my alley! Love it!
As food bloggers, you know what it is like to have some pretty random stuff lying around 🙂
This looks amazing! I love it when something like this comes together from leftovers or whatever is on hand. PS – brilliant idea to keep rice stashed in the freezer!
Thanks Patricia. Having the rice on hand helps me on so many busy days!
I love simple bowls like this – what most of my lunches look like! adding salsa is a great idea!
The salsa really kicks it up a few notches and means less work for me–less seasonings and there are already chopped onions and peppers in the salsa!
Looks so satisfying — amazing what you can come up with in a pinch!
That is what cooking on a budget is all about at times 🙂
This was perfect with an avocado sliced on top and some feta crumbles.. I used Mango salsa because it’s all I had on hand but a spicier, more savory salsa would have been preferable. Thanks!!
Oh Cheyenne, thanks for sharing your success <3 I love this for a quick dinner as well--and everything is better with feta 😉