inspired by Sarah over at My New Roots
This butternut squash bowl is one of my favorite things to make for easy peasy weekday meals. On Sunday nights, I like to peel, core, chop & roast a large butternut squash to enjoy all week long. That way, it's much easier to eat healthy and I don't have an excuse to get take out. There really is nothing better than a big, delicious, roasted butternut squash, in my opinion!
Abundance bowls are amazing because they are so versatile. They also make eating healthy look really good. I mean, look at those colors! Healthy, plant based foods are so vibrant in color because our bodies want to eat them. Feel free to exchange any sort of thing out for something you already have in your kitchen in the below recipe. Don't have chickpeas? Use navy beans! No quinoa? Use brown rice! Don't have avocado? Try hummus. Don't like sauerkraut? (who are you?) Just kidding, forego it and add some cashew cheese instead! The possibilities here are endless, and there really is no wrong way to make (or eat!) an abundance bowl.
1 cup quinoa
1 can of chickpeas (or sprout them yourself!)
1 cup pomegranate seeds
1 bunch kale
1 butternut squash
1 clove garlic, minced
1 tbsp coconut oil
4 tbsp sauerkraut (I use Farmhouse)
toppings: sesame seeds, salt, pepper, cilantro
Preheat oven to 400 F.
Start by preparing your butternut squash. Peel your squash, scoop out seeds, and then cut into 1" cubes. Place into a large bowl and toss in 1 tbsp coconut oil, salt, pepper and minced garlic. Roast for 40 minutes or until golden brown and you can easily pierce a fork through your squash.
Place dried quinoa in a pot with 2.5 cups water, cover and bring to a boil. Let simmer for 10 minutes until all your water is absorbed.
Rinse and drain your chickpeas.
Slice avocado into thin slices.
Steam kale leaves for 3 minutes over boiling water, using a steamer.
Layer your quinoa down into a bowl as your base. Add butternut squash, avocado, kale, pom seeds, sauerkraut and chickpeas.