Healthy comfort food! Try this bowl jam packed with nutrients.
For the Butternut Squash
6 cups cubed butternut squash (1 large butternut squash)
1.5 tablespoons olive oil
1 teaspoon ground cumin
Salt, to taste
Pepper, to taste
For the Chickpeas
1 (15-ounce can) garbanzo beans, drained, rinsed, and dried
1/2 tablespoon olive oil
1/2 tablespoon lemon juice
1 teaspoon maple syrup
1 teaspoon chili powder
Salt, to taste
For the Brown Rice
1 cup sprouted brown rice, uncooked
2 cups water
For the Bowls
3 cups arugula
1 cup fresh spinach
2 large avocados, sliced
1/4 cup harissa sauce
Top with microgreens
INSTRUCTIONS
For the Butternut Squash
First, preheat oven to 400ºF. Cube butternut squash, toss with oil and spices (of your choice), and spread out on a baking sheet. Place on the top rack of your oven, and 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.
For the Chickpeas
Rinse chickpeas, and toss with oil and spices. Spread chickpeas out on a baking sheet. Place on the bottom rack in the oven (below the squash). Roast for 15 minutes.
For Brown Rice
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.
For the Bowls
Separate brown rice, roasted squash, chickpeas, arugula, spinach, avocado, and microgreens out into 4 equal servings. Add your harissa sauce and enjoy!