Roasted Acorn Squash Nourish Bowl
Servings: 4 bowls
Calories: 766kcal
You are going to LOVE these Roasted Acorn Squash Nourish Bowls. Packed with tons of flavor and texture. Vegan, gluten-free and great for meal prep or a healthy dinner!
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Ingredients
- 1 small acorn squash
- 2 tablespoons avocado oil divided
- Sea salt and pepper
- 1 red onion quartered
- 1 can 14 ounces/398 mL chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
- 1/4 teaspoon sweet paprika
- 4 cups tightly packed stemmed and chopped kale
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Sea salt and pepper
- 3 cups Fluffy Cooked Quinoa
Toppings
- 1 large ripe avocado pitted, peeled, and sliced
- 2 cups alfalfa sprouts
- 1/4 cup pomegranate seeds
- 1 batch Maple Tahini Dressing*
Instructions
- Position the oven racks in the upper and lower thirds of the oven and preheat the oven to 400°F. Line 2 baking sheets with parchment paper; set aside.
- Prepare the squash: Cut off the ends of the squash. Halve the squash and scoop out and discard the seeds. Slice the squash crosswise into 1⁄4-inch-thick crescents. Arrange the slices in a single layer on one of the prepared baking sheets. Drizzle with 1 tablespoon of the avocado oil, sprinkle with a pinch each of salt and pepper, and massage the oil and seasonings over the squash.
- Prepare the onion & chickpeas: On the second prepared baking sheet, place the onion and chickpeas and drizzle with the remaining 1 tablespoon avocado oil and sprinkle with paprika and a pinch each of salt and pepper. Massage the oil and seasonings over the onion wedges and chickpeas.
- Slide both baking sheets in the oven and roast, for 15 minutes. Turn the squash and stir the onion and chickpeas, switching sheets on racks, and roast for another 10 to 15 minutes or until golden brown and fork-tender.
- Meanwhile in a large bowl, combine the kale, olive oil, lemon juice, and a pinch of salt. Massage the kale with your hands for 30 seconds to soften.
- Assemble the bowls: Divide the Fluffy Cooked Quinoa among 4 bowls (about 3⁄4 cup per bowl). Top with squash slices, kale, and the onion and chickpea mixture. Top with avocado slices, alfalfa sprouts, and a sprinkle of pomegranate seeds. Drizzle with Maple Tahini Dressing and serve. Store any leftovers in an airtight container, without toppings, for up to 3 days.
Notes
I could not find pomegranates at my local grocery store so I subbed with dried cranberries!
Nikole's dressing recipe can be found in her cookbook. I have a similar one that can be found here.
Prep quinoa according to package instructions. You'll need to prepare 1 cup of dry, uncooked quinoa.
Nutrition
Serving: 4bowls | Calories: 766kcal | Carbohydrates: 121g | Protein: 28g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 16g | Sodium: 386mg | Fiber: 19g | Sugar: 4g