There is a reason the earth provides us with root vegetables in the fall; in a season of transition where everything is in motion we need the grounding qualities of these sweet vegetables on our plates to make us feel more balanced. I love any kind of squash, it’s so nourishing and versatile! I could literally eat some version of this bowl for lunch and dinner every day when it gets colder.
Serves two plus leftovers.
Ingredients:
- 2 cups brown rice, cooked
Black beans
- ½ cup dried black beans, soaked overnight
- 1 ½ cup water
- 1 tbsp avocado oil
- 1 clove garlic, finely chopped
- ½ yellow onion, finely chopped
- 1 tsp cumin powder
- Pink Himalayan salt, to taste
- black pepper, to taste
Thyme baked squash
- 1 Hokkaido squash, de-seeded and cubed (no need to peel this one! any type of squash works but this one is my fav)
- 1 tbsp avocado oil
- thyme
Sautéed kale
- 6 stalks kale, leaves removed from the stalk and cut into bite-sized pieces
- 1 tbsp avocado oil
- juice of ½ lemon, to taste
- ½ avocado, sliced
Tahini dressing
- 2 tbsp tahini
- 4 tbsp cold water (or more for a thinner consistency)
- ½ lemon, juiced
- Himalayan pink salt, to taste
Directions:
01. In a large pot, heat up the 1 tbsp of avocado oil, add the garlic and onion and sauté until translucent. Drain and rinse the beans and add them to the pot with 1 ½ cups water. Cook for about an hour, until tender. (If you are using canned beans use reduce the cooking time to 20 minutes and use the liquid from the can to cook them in). When they are tender, season with cumin, pink salt and black pepper.
02. Pre-heat the oven to 200 degrees. Spread out the squash on a baking sheet lined with parchment paper, season with 1 tbsp avocado oil, fresh thyme and pink salt. Bake for 30-40 minutes.
03. Prepare the tahini dressing: in a small bowl, combine tahini, cold water, lemon juice and salt and scramble with a fork until light and creamy.
04. Heat up the remaining avocado oil in a pan, add the kale and sauté for about five minutes until tender but not wilted. Season with lemon juice and pink salt.
05. Arrange brown rice, black beans, baked squash and kale in a bowl, garnish with avocado, drizzle with tahini dressing and enjoy!
