Butternut Squash Bowl
4 Servings, Each Counts as: 1 Life Protein, 8 Life Carbs, 7 Life Fats
Ingredients
Butternut Squash
6 cups cubed butternut squash
1.5 tbsp olive oil
2 tsp garlic powder
1 tsp ground cumin
Beans
15 oz garbanzo beans
1/2 tbsp olive oil
1/2 tbsp lemon juice
1 tsp honey
1 tsp chili powder
1 tsp garlic powder
1 cup brown rice
2 cups water
4 cups arugula
1 cup microgreens
1/4 cup harissa sauce
Directions
1. First, preheat oven to 400ºF. Spread cubed butternut squash out on a baking sheet. Toss with all ingredients and place the squash on the top rack of your oven. Roast at 400ºF for 15 minutes. Remove and toss. Then, place back on the top rack of your oven along with the chickpeas on your bottom rack. Roast for 15 more minutes.
2. Spread chickpeas out on a baking sheet. Toss with all ingredients and place on the bottom rack in the oven (below the squash). Roast for 15 minutes.
3. Place rice and water in a medium-sized pot and bring to a boil. Turn heat to low, cover, and let simmer for 20-30 minutes or until all water is absorbed.
4. Separate brown rice, roasted squash, chickpeas, arugula, avocado, and microgreens out into 4 equal servings. Add your harissa sauce and enjoy!
Ingredients
Butternut Squash
6 cups cubed butternut squash
1.5 tbsp olive oil
2 tsp garlic powder
1 tsp ground cumin
Beans
15 oz garbanzo beans
1/2 tbsp olive oil
1/2 tbsp lemon juice
1 tsp honey
1 tsp chili powder
1 tsp garlic powder
1 cup brown rice
2 cups water
4 cups arugula
1 cup microgreens
1/4 cup harissa sauce
1. First, preheat oven to 400ºF. Spread cubed butternut squash out on a baking sheet. Toss with all ingredients and place the squash on the top rack of your oven. Roast at 400ºF for 15 minutes. Remove and toss. Then, place back on the top rack of your oven along with the chickpeas on your bottom rack. Roast for 15 more minutes.
4. Separate brown rice, roasted squash, chickpeas, arugula, avocado, and microgreens out into 4 equal servings. Add your harissa sauce and enjoy!