Step 1

Preheat the oven to 450 degrees. Line a large sheet pan or two with foil & generously coat with cooking oil.

Step 2

Cook rice or quinoa based on the package instructions.  Keep warm until ready to serve.

Step 3

Generously coat the diced butternut squash with olive oil in a large bowl or on the prepared sheet pan.  Then sprinkle with garlic powder, cumin, cinnamon, salt & pepper.  Adjust the seasonings to fit your taste if needed.  Stir the mixture around to coat the squash with seasonings as evenly as possible.

Step 4

Spread the squash out in an even layer and roast in the oven for 20-25 minutes or until fork tender and slightly browned.  Remove from the oven and transfer to a serving bowl.

Step 5

In a small saucepan over medium heat, cook the onions in the olive oil until softened.  Then add the garlic, stirring to prevent it from sticking.  Once fragrant, add the garlic, cumin, salt and pepper.  Stir to heat through, then add the liquid smoke and vinegar.  Pour in the black beans, stirring to combine everything well.  Reduce the heat to low and cover until ready to serve.

Step 6

Bring a large pot of generously salted water to a boil.  Add the collard greens or kale, boiling them for 2-4 minutes, check for tenderness with a stem.  Once tender to the bite, drain the salted water very well & return the greens to the stove. Over a medium high heat, add olive oil, garlic, pepper & vinegar.  Stir to coat with the seasonings.  Transfer to a serving bowl.

Step 7

Layer the rice/quinoa, roasted butternut squash, black beans, greens in a bowl then add toppings and sauces if you’d like.  Cooked diced chicken, ham or steak, a fried or hard boiled egg, chopped peanuts, avocado, hot sauce, sriracha, tahini and mayonnaise are all great options.