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
Method
- 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
Serving 1servingCalories 442kcalCarbohydrates 83gProtein 12gFat 10gSaturated Fat 2gPolyunsaturated Fat 4gMonounsaturated Fat 3gSodium 913mgPotassium 1683mgFiber 11gSugar 15gVitamin A 11627IUVitamin C 120mgCalcium 316mgIron 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.