Acorn Squash Sprouted Rice Bowls

Acorn Squash Sprouted Rice Bowls are filled with spiced garbanzo beans, sliced avocado, and veggies, with a dollop of tahini. The perfect lunch or dinner!

Acorn Squash Sprouted Rice Bowls

Friends, with the New Year well under way, are you still buying squash at the market? We are!

We’re really trying to eat healthy dinners at night, usually after we work out in the gym or go for a long hike, and today’s Acorn Squash Sprouted Rice Bowls recipe is one of our favorites!

Acorn Squash Sprouted Rice Bowls

Acorn Squash Sprouted Rice Bowls

Packed with garbanzo beans (yum) and quinoa, this comfort recipe will fill you!

And we love the option of having a Vegetarian meal several times a week!

Acorn squash can be cut into quarters (because an entire half is very filling), but because I’m living in a house full of men, we prefer the halves. Filled with a sprouted rice mixture and topped with avocados and sour cream, it fits nicely, just like a bowl.

Not only is this a great dinner idea, it’s also a healthy lunch option for the next day!

We’ve been enjoying our nighttime walks. It was dicey the last few months with all the ice, but now that it’s melting, I put my YakTrax on and I feel safe as can be (if I hit a patch of ice).

Acorn Squash Sprouted Rice Bowls

The night sky is so stunning here in Bend, under the billion stars, it is one breathtaking experience! We pause, gaze, breathe, pray–many times there are no words. No words spoken is fine, because it’s just something you feel between you and your creator. And then we feel a chill in the air, a need to keep moving.

Up arond the corner from our home is called Cardinal’s Landing. It’s the perfect place to be awestruck by God’s beauty.

And then return home to this amazing meal!

That’s a lot to give thanks for!

Acorn Squash Sprouted Rice Bowls

Acorn Squash Sprouted Rice Bowls

Yield: 4-8

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Ingredients:

  • 1 can Bush's garbanzo beans, rinsed and drained
  • 3 Tbsp. olive oil
  • 1 tsp. turmeric
  • 2 tsp. garam masala
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 2 Tbsp. olive oil
  • 1 Tbsp. garlic
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 acorn squash, cut in half (or quarters)
  • 2 Tbsp. lemon juice
  • 1 1/2 Tbsp. tahini
  • 1 tsp. olive oil
  • 1 tsp. crushed garlic
  • 3 Tbsp. plain Greek yogurt
  • 1 bell pepper
  • 1/2 red onion
  • 1/2 tsp. pepper
  • 1/2 tsp. salt
  • 1 Avocado
  • 1 c. quinoa or sprouted rice
  • 1 tsp. salt

Directions:

  1. Cook quinoa according to package directions, adding salt to the water before cooking.
  2. Preheat oven to 400 degrees. Cut acorn squash in half (or quarters) and remove seeds. Mix 1 Tbsp. garlic with 2 Tbsp. olive oil, 1 tsp. salt, and 1 tsp. pepper. Using rubber brush, spread oil on the inner face of the squash. Cook in oven for 45 minutes or until tender.
  3. In small bowl, combine and mix lemon juice, garlic, olive oil, tahini, and greek yogurt. Set aside for later.
  4. In medium sauce pan, heat 3 Tbsp. olive oil. When hot, add garbanzo beans, turmeric, garam masala, salt, cinnamon, and white pepper. Cook on medium heat until beans are tender, about 5-8 minutes. When tender, put on low heat and set aside.
  5. Cut bell pepper into strips and onion into wedges. Toss with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Broil in oven on high, until edges are slightly darkened and veggies are tender.
  6. When squash is done cooking, fill inside with quinoa and top with garbanzo beans, avocado, veggies, and a dollop of the tahini dressing. Garnish with fresh-crushed pepper and salt.

More Vegetarian recipes:

Zucchini Noodle Curry

Black Bean Vegetarian Enchiladas

Lentil Root Vegetables Salad

Acorn Squash Sprouted Rice Bowls

1 comment

  1. Yum! I like squash, my hubby, not so much so I really don’t make it that often.

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