Description
A hearty, colorful, and easy-to-make vegan grain bowl featuring roasted butternut squash, wild rice, massaged kale, and a creamy maple tahini dressing. It is naturally gluten-free, meal-prep friendly, and ready in under 45 minutes.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 cup wild rice blend (dry, uncooked)
- 2 large bunches kale, stems removed and chopped
- 1/2 cup walnuts or pecans, chopped
- 1 tablespoon olive oil (for squash)
- 1 teaspoon olive oil (for kale)
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 2–4 tablespoons warm water
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
- Sprinkle walnuts or pecans over the squash. Roast for 20-25 minutes, stirring halfway, until squash is tender and nuts are fragrant.
- While squash roasts, rinse wild rice blend. Add to a pot with 2 cups water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 20-30 minutes until tender. Fluff with a fork.
- Place chopped kale in a large bowl. Drizzle with 1 teaspoon olive oil and a pinch of salt. Massage with hands for 2-3 minutes until tender and dark green.
- In a small bowl, whisk together tahini, maple syrup, lemon juice, and garlic. The mixture will thicken; gradually add warm water, whisking constantly, until smooth and pourable.
- Assemble bowls by layering massaged kale, cooked grain, roasted squash, and toasted nuts.
- Drizzle generously with maple tahini dressing. Toss gently or serve layered. Top with dried cranberries if desired.
Notes
Massage the kale thoroughly to break down fibers and improve texture. Ensure tahini is well-stirred before measuring. Roast squash until caramelized for best flavor. Store leftovers in an airtight container in the fridge for up to 4 days. Do not freeze as kale becomes mushy.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 12
- Sodium: 220
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 55
- Fiber: 8
- Protein: 10
Keywords: vegan, fall recipe, grain bowl, butternut squash, tahini dressing, gluten-free, meal prep, healthy dinner, easy recipe, plant-based