Roasted Squash Nourish Bowl
Ingredients
- 1 delicata squash, halved, deseeded and sliced into 1/4” sections
- 1/2 C brown rice, cooked accordingly
- 12 oz mushrooms, sliced
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- 3 C baby spinach, chopped
- 1 C cherry tomatoes, halved
- 1/4 C cilantro, chopped
- 2 tbsp hemp seeds
- 1 lemon
Preparation
Preheat oven to 425. Line a baking sheet with parchment paper. Toss squash with lemon juice or olive oil and sprinkle with salt and pepper. Spread in an even layer and bake for 20-25 minutes until golden.
Sauté mushrooms with balsamic, salt and pepper over medium high heat 5-6 minutes until tender.
Add spinach to two serving bowls. Top with rice in the middle, roasted squash, sautéed mushrooms and fresh tomatoes. Add a sprinkle of cilantro, hemp seeds, and a squeeze of lemon.
Tips
Add a squeeze of citrus like lemon, lime, orange, or grapefruit to any dish for brightness and refreshing flavor.
Drizzle rice, apple cider, or champagne vinegar for a sweet and sour punch.
Incorporate chopped fresh herbs such as cilantro, parsley, fennel, mint, or basil into any dish.
Use cooked mushrooms for a meaty, umami flavor.
Drizzle balsamic vinegar to add depth, sweetness, and savoriness.
Add low sodium tamari, aminos, or soy sauce for depth and umami.
Sprinkle nutritional yeast for a cheesy flavor and as a source of B12.
Use miso paste to add cheesiness and umami.
Blend soaked raw cashews for creaminess.
Blend white beans for creaminess.
Blend steamed cauliflower for creaminess.
Blend steamed sweet potatoes for creaminess.
