Roasted Butternut Squash Bowls

Step 1

Preheat the oven to 425F. In a medium pot, combine well-rinsed rice with water and a pinch of salt. Bring to a boil over high heat. Reduce to a gentle simmer over low and cover. Simmer until the rice is tender and the water is absorbed, about 40 minutes.

Step 2

Peel the butternut squash and scoop out the stringy flesh. Dice the squash into roughly ¾-inch to 1-inch cubes. Peel the carrots, then slice them in half. Slice each half into 2-3 pieces to form wedges.

Step 3

In a large mixing bowl, drizzle the squash, carrots, and chickpeas with 1 tablespoon oil, 1/2 teaspoon salt, rosemary, garlic powder, thyme, pepper, and cinnamon. Toss to combine. Transfer to a sheet pan, using a spatula to spread out into an even layer.

Step 4

Roast at 425F for 30 minutes total, removing from the oven to stir the vegetables at the 15-minute mark.

Step 5

Meanwhile, remove stems from the kale and tear the leaves into bite-sized pieces. Toss with the remaining 1 teaspoon oil and 1/4 teaspoon salt.

Step 6

After the squash has roasted for 30 minutes, remove it from the oven. It will not be completely cooked at this point. Top the squash with the kale pieces and raw pumpkin seeds.

Step 7

Return to the oven for 7-10 minutes, or until the kale is starting to become crispy around the edges.

Step 8

Meanwhile, make the tahini dressing in a medium bowl by whisking together the tahini, apple cider vinegar, lemon juice, soy sauce, parsley, and garlic powder. Add water 1 tablespoon at a time, as needed, to thin to a thick pourable consistency.

Step 9

Assemble the bowls by dividing the rice and roasted vegetables between servings. Serve with a drizzle of tahini dressing, to taste. Enjoy!