Whew! After a whirlwind jaunt through NaNoWriMo land, I’m back! I meant to blog over the last couple weeks, I really did, but then I got it in my head that maybe I could finish NaNo in half a month instead of a month. And so sparked fifteen days of furious writing, which didn’t leave a whole lot of brain space for anything else word-related.
So to make it up to you, I present a recipe I tossed together a while back after purchasing a lovely butternut squash at the local farmstand. Alas, though it is now closed for the winter, there are still squashes a-plenty at stores and farmer’s markets. There’s really no excuse to not be eating squash this time of year!
This is pretty much a variation of “the bowl,” though it’s a little more involved than most bowl recipes. I was craving butternut squash curry, but couldn’t find a recipe that I liked. Any kitchen-loving vegan knows what that means: time to invent! Figuring you can’t go wrong with roasted squash, I cubed the squash up and stuck it in the oven. You can’t really go wrong with kale, either, so I made that the “green” component of the bowl by wilting it in a saute pan with some water. A little brown rice, some chickpeas, and voila! A full meal in a bowl.
All that was left was the sauce. Since I wanted curry, I used this recipe for coconut curry sauce, but you can use any kind of sauce you want, really. Even just a drizzle of liquid aminos would taste great on this. As long as it’s something that goes with the roasted sweetness of butternut squash, it’ll work!
I roasted the squash without oil on a parchment-lined baking sheet, but if you prefer, you can drizzle it with a little olive oil before popping it in the oven.
- 1 cup brown rice
- 2 cups water
- 1 medium butternut squash, peeled and cut into ¾-inch chunks
- 1 bunch kale, coarse stems removed, roughly chopped
- 2 cups cooked or canned chickpeas, rinsed if canned
- sauce of choice
- Preheat the oven to 400F. In a small saucepan, bring the water and brown rice to a boil. Lower the heat and simmer, covered, for 45 minutes or until the liquid is absorbed.
- Line a baking sheet with parchment paper. Place the squash cubes on the sheet in a single layer and roast in the oven for 30 minutes, stirring once.
- When the squash is almost done cooking, place the kale in a saute pan with a little bit of water over medium-high heat. Cook, stirring occasionally, until the kale is bright green and tender, about 10 minutes. Prepare the curry sauce.
- Place ¼ of the rice in a bowl, top with ¼ of the kale, ¼ of the squash and ½ cup of chickpeas. Drizzle with sauce and enjoy!