Acorn Squash Sprouted Rice Bowls
Acorn Squash Sprouted Rice Bowls are filled with spiced garbanzo beans, sprouted rice (or quinoa), avocado, veggies, with a dollop of tahini.
Friends, we love this season for buying squash at the market! I have fond memories of my mom cooking acorn squash as a kid. Today we’re serving up an Acorn Squash Sprouted Rice Bowls recipe!
Acorn Squash Sprouted Rice Bowls
Isn’t stuffed acorn squash so gorgeous? Halving the acorn squash before you bake it is the key. Then adding your favorite toppings, this makes the perfect gluten free or vegetarian dish if you’re having company who does not eat meat. Or, add chicken, pork, steak, or your favorite protein!
Vegetarian bowls with squash
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!
Ingredients for Acorn Squash 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!
- Garbanzo beans
- Olive oil
- Turmeric, garam masala
- Salt and white pepper
- Garlic
- Acorn squash
- Lemon juice + tahini
- Greek yogurt
- Red onion
- Avocado
- Sprouted rice or quinoa (or your favorite rice)
Acorn squash for vegetarian dinner
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!
Cozy fall and winter neal
We’ve been enjoying our nighttime walks.
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 old 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!
How to serve sprouted rice bowls:
After cooking the acorn squash, make the sprouted rice. It’s optional to use quinoa, too, which is delicious.
Toppings may include chickpeas, avocado, onions and peppers. You can even add chicken or your favorite protein.
The tahani sauce is SO GOOD. Add a dollop on top and you’ve got a great meal.
More Vegetarian recipes:
Black Bean Vegetarian Enchiladas
Parmesan Roasted Acorn Squash [Noble Pig]
Get the Recipe:
Acorn Squash Sprouted Rice Bowls
Ingredients
- 1 15 oz garbanzo beans, rinsed and drained
- 3 Tbsp. olive oil
- 1 tsp. turmeric
- 2 tsp. garam masala
- ½ tsp. salt
- ¼ tsp. white pepper
- 2 Tbsp. olive oil
- 1 Tbsp. garlic
- ½ tsp. salt
- ½ tsp. pepper
- 2 acorn squash, cut in half (or quarters)
- 1 c. cooked sprouted rice, quinoa is delicious, too
- 1 tsp. salt
tahini sauce:
- 2 Tbsp. lemon juice
- 1 ½ Tbsp. tahini
- 1 tsp. olive oil
- 1 tsp. crushed garlic
- 3 Tbsp. plain Greek yogurt
toppings:
- 1 bell pepper
- ½ red onion
- ½ tsp. pepper
- ½ tsp. salt
- 1 avocado
Instructions
- Cook quinoa according to package directions, adding salt to the water before cooking.
- 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 50 minutes or until tender with a fork.
- In small bowl, combine and mix lemon juice, garlic, olive oil, tahini, and greek yogurt. Set aside for later.
- 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.
- 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.
- 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.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Yum! I like squash, my hubby, not so much so I really don’t make it that often.