Spiced Red Kuri Squash Rice Bowls

roasted red kuri squash and black rice over greens with tahini drizzle and pepitas on top

These Spiced Red Kuri Squash Rice Bowls are the perfect fall dinner. Combining smoky, sweet spices with roasted red kuri squash, lemony kale, black rice, and maple-tahini drizzle, they’re cozy, wholesome, and full of seasonal flavor, making them a wonderful dinner option for any night of the week.

Course Dinner, Main Course

Cuisine American

Keyword dairy free, easy weeknight meal, gluten free, red kuri squash, rice bowl, roasted

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 442kcal

Author Jackie Akerberg

Equipment

Oven

Ingredients

1 medium red kuri squash
3 tbsp coconut aminos
2 tbsp maple syrup
1½ tsp chipotle chili powder
1 tsp garlic powder
1 tsp sea salt
1 cup forbidden black rice cooked according to package
3 tbsp tahini
1 lemon juiced
3-4 tbsp water
1 bunch Tuscan kale stems removed, finely chopped
2 tbsp roasted pepitas

Instructions

Preheat oven to 450 convection bake.
Carefully slice the squash and half and remove the seeds. Slice into 1" thick half moons.
In a small bowl, combine the coconut aminos, 1 tbsp of maple syrup, spices, and sea salt. Spread the squash on a large baking sheet and use a basting brush to evenly coat each side of the squash slices. Transfer to the oven and bake for 30 minutes, flipping once half way through.
Meanwhile, prepare the tahini sauce by combining the tahini, remaining maple syrup, 1/2 of the lemon, juiced, water for desired thickness and a pinch of salt.
Add the chopped kale to a bowl and drizzle with remaining lemon juice. Use your hands to massage for 15 seconds until tender.
Divide the kale between 4 serving bowls. Top with the roasted squash and rice and drizzle with tahini sauce. Sprinkle with pepitas and enjoy!

Nutrition