Vegan Butternut Squash Rice Bowl: Brown rice, roasted butternut squash are tossed together with kale and Tex Mex Seasonings for an easy meatless meal. | Vegan Main Course | Fall Rice Salad | Gluten Free Main Course

Vegan Butternut Squash Rice Bowl

A hearty rice dish made with Kale, butternut squash and southwestern seasonings. 
5 from 2 votes
Print Pin
Course: Main Course
Cuisine: Mexican
Keyword: Butternut Squash Rice Bowl, Rice with Butternut Squash
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 4
Calories: 236kcal
Author: Kristen Chidsey


  • 2 cups vegetable stock
  • 1 cup brown rice, quinoa, or lentil (or mix)
  • 2 cups roasted butternut squash
  • 1 cup salsa
  • 1 cup kale chopped
  • 3 teaspoons Homemade Taco Seasoning


  • Combine stock, salsa, and taco seasoning together and bring to a boil. 
  • Add in rice or quinoa and lower to simmer and cook until grain is tender, about 50 minutes. 
  • Stir in butternut squahs fresh kale and let wilt before serving. 
  • To Roast Butternut Squahs: 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.
Nutrition Facts
Vegan Butternut Squash Rice Bowl
Amount Per Serving
Calories 236 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 939mg 39%
Potassium 641mg 18%
Total Carbohydrates 51g 17%
Dietary Fiber 4g 16%
Sugars 5g
Protein 5g 10%
Vitamin A 193.5%
Vitamin C 43.7%
Calcium 9.4%
Iron 10.3%
* Percent Daily Values are based on a 2000 calorie diet.