Savory Squash Tabbouleh Bowl
Ingredients
Squash
Oats
Beans
Rice
Onion
Kale
Carrot
Serving Sizes
-
½ small squash (any type — halved and roasted
¼ cup cooked rice
¼ cup quick or rolled oats (dry measure)
¼ cup beans (black or white)
¼ onion, chopped
½ carrot or beet, diced
¼ cup kale, collard, or kohlrabi greens, chopped
¼ tsp cumin
¼ tsp oregano
Drizzle lemon juice or maple syrup (optional)
Oil or butter for roasting and sautéing
Salt and pepper to taste -
2 small squash (mix of spaghetti, butternut, kabocha, or delicata), halved and roasted
1 cup cooked rice
1 cup quick or rolled oats (dry measure)
1 cup beans (black or white)
1 onion, chopped
2 carrots or beets, diced
1 cup kale, collard, or kohlrabi greens, chopped
1 tsp cumin
1 tsp oregano
Drizzle lemon juice or maple syrup (optional)
Oil or butter for roasting and sautéing
Salt and pepper to taste -
Cutting board
Knife
Baking sheet
Medium pot with lid
Large skillet or pan
Spoon
Instructions
1. Preheat oven to 400°F. Halve squash and remove seeds. Place cut side up on a baking sheet, brush with oil, and season with salt and pepper. Roast 25–35 minutes, until fork-tender.
2. While squash roasts, cook rice: rinse ¼ cup (for 1 serving) or 1 cup (for 4 servings) dry rice. Add to pot with double the water (½ cup for 1 serving or 2 cups for 4 servings) and a pinch of salt. Bring to boil, cover, and simmer 15–18 minutes until tender. Fluff with fork.
3. Warm a skillet with oil or butter. Sauté veggies until soft. Stir in cooked rice, beans and oats. Season with cumin, oregano, salt, and pepper.
4. Scoop roasted squash flesh slightly or dice into cubes; fold into the rice mixture, or serve the rice mix spooned over the roasted halves.
5. Finish with a drizzle of lemon or maple for brightness.
Enjoy!!