Ingredients
Delicata Squash
- 1 medium delicata squash, halved lengthwise, seeds removed, and sliced into 1" half moons
- 1 tbsp olive oil, or avocado oil
- ½ tsp salt and pepper
Grain Bowl
- 1 cup brown rice, cooked according to package
- 1 bunch lacinato kale, stems removed, finely chopped
- ½ tsp olive oil, or avocado oil
- ½ lemon, juiced
- 4 cup baby arugula
- 1 plum, cubed
- 2 medjool dates, pitted and chopped
- ½ cup pomegranate arils
- 2 tbsp pumpkin seeds
- ½ cup crispy chickpeas
- ¼ cup fresh parsley, finely chopped
Creamy Fig Balsamic
- ¼ cup balsamic vinegar
- 2 tbsp fig jam
- 1 tbsp tahini
- ½ lemon, juiced
- ½ tsp dijon mustard
- 2-3 tbsp water, to thin as needed
Method
- Preheat your oven to 425. Line a baking sheet with foil and lightly spray with olive oil. Set aside
- Add delicata slices to a bowl and drizzle with oil. Sprinkle with salt and pepper and toss to evenly coat. Arrange in a single layer on your lined baking sheet. Place in the oven and roast for 25-30 minutes, flipping halfway through.
- Wipe out bowl if necessary (a little olive oil residue is just fine) and add your chopped kale. Drizzle with 1/2 tsp olive oil and lemon juice. Use your hands to massage the kale for 15-30 seconds until it becomes soft and tender. Add in arugula and toss to combine.
- Distribute greens between 4 serving bowls and top with cooked rice and remaining ingredients.
- Add ingredients for dressing to a small blender and puree until creamy. Season to taste.
- Drizzle dressing over bowls and top with roasted squash.
Nutrition
Serving 1servingCalories 459kcalCarbohydrates 82gProtein 12gFat 12gSaturated Fat 2gPolyunsaturated Fat 4gMonounsaturated Fat 5gTrans Fat 0.003gSodium 358mgPotassium 1190mgFiber 11gSugar 23gVitamin A 9172IUVitamin C 104mgCalcium 298mgIron 5mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
