Acorn Squash Grain Bowls
These Acorn Squash Grain Bowls are filled with crispy roasted squash, your favorite grain, greens, avocado and a red wine vinaigrette.
Equipment
Ingredients
- 1 acorn squash
- 2 tablespoons oil I used avocado oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 tablespoons grated vegan parmesan optional, I used Follow Your Heart
- 2 cups cooked grains like quinoa, couscous or rice
- 4 handfuls arugula
- 1-2 avocados sliced
FOR THE DRESSING
- 1/2 cup avocado oil
- 1/4 cup red wine vinegar
- 1 tablespoon dijon mustard
- 1 clove garlic minced
- 1/2 teaspoon oregano
- salt & pepper to taste
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Cut the bottom tip of the squash off so you have a flat surface. Cut it in half lengthwise and scoop out the seeds. Slice the squash into 8 wedges - making sure to remove the stem.
- Add the oil, dry seasonings and vegan parmesan to a bowl and whisk to combine. Add the squash and toss until coated. Transfer the squash to the baking sheet. Place in the oven for 20 minutes. Flip and roast for another 10 minutes.
- Meanwhile, add all of the dressing ingredients to a bowl and whisk to combine. Taste and adjust the seasonings as needed.
- To assemble, add 1/2 cup of grains to each bowl followed by arugula, squash and avocado slices. Drizzle over the dressing and enjoy.
Video
Notes
- Whichever grain you decide to use, follow the package instructions, but swap the water for broth. It will add so much more flavor.
- You can sub kale or spinach for the arugula.
- Want to add some plant protein to this? Add a can of drained chickpeas to the seasoning mix with the squash and roast everything together.
Nutrition
Calories: 499kcal | Carbohydrates: 34g | Protein: 6g | Fat: 39g