Recipe: Roasted Butternut Curry Bowl

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Whew!  After a whirlwind jaunt through NaNoWriMo land, I’m back!  I meant to blog over the last couple weeks, I really did, but then I got it in my head that maybe I could finish NaNo in half a month instead of a month.  And so sparked fifteen days of furious writing, which didn’t leave a whole lot of brain space for anything else word-related.

So to make it up to you, I present a recipe I tossed together a while back after purchasing a lovely butternut squash at the local farmstand.  Alas, though it is now closed for the winter, there are still squashes a-plenty at stores and farmer’s markets.  There’s really no excuse to not be eating squash this time of year!

This is pretty much a variation of “the bowl,” though it’s a little more involved than most bowl recipes.  I was craving butternut squash curry, but couldn’t find a recipe that I liked.  Any kitchen-loving vegan knows what that means: time to invent!  Figuring you can’t go wrong with roasted squash, I cubed the squash up and stuck it in the oven.  You can’t really go wrong with kale, either, so I made that the “green” component of the bowl by wilting it in a saute pan with some water.  A little brown rice, some chickpeas, and voila!  A full meal in a bowl.

vegan butternut squash curry bowl

All that was left was the sauce.  Since I wanted curry, I used this recipe for coconut curry sauce, but you can use any kind of sauce you want, really.  Even just a drizzle of liquid aminos would taste great on this.  As long as it’s something that goes with the roasted sweetness of butternut squash, it’ll work!

I roasted the squash without oil on a parchment-lined baking sheet, but if you prefer, you can drizzle it with a little olive oil before popping it in the oven.

Roasted Butternut Curry Bowl
 
Prep time
Cook time
Total time
 
Recipe type: dinner
Serves: 4
Ingredients
  • 1 cup brown rice
  • 2 cups water
  • 1 medium butternut squash, peeled and cut into ¾-inch chunks
  • 1 bunch kale, coarse stems removed, roughly chopped
  • 2 cups cooked or canned chickpeas, rinsed if canned
  • sauce of choice
Instructions
  1. Preheat the oven to 400F. In a small saucepan, bring the water and brown rice to a boil. Lower the heat and simmer, covered, for 45 minutes or until the liquid is absorbed.
  2. Line a baking sheet with parchment paper. Place the squash cubes on the sheet in a single layer and roast in the oven for 30 minutes, stirring once.
  3. When the squash is almost done cooking, place the kale in a saute pan with a little bit of water over medium-high heat. Cook, stirring occasionally, until the kale is bright green and tender, about 10 minutes. Prepare the curry sauce.
  4. Place ¼ of the rice in a bowl, top with ¼ of the kale, ¼ of the squash and ½ cup of chickpeas. Drizzle with sauce and enjoy!

serene_universe@yahoo.com' About The Author

Sam has been a vegan since summer of 2009 and has spent the subsequent years experimenting with all manner of vegan food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She is a member of the National Association of Nutrition Professionals as well as Toastmasters International and currently serves as Vice President Membership of the Capital View Toastmasters club. When she's not blogging or cooking, Sam likes to read, play silly card games and knit socks.

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