Acorn Squash Sprouted Rice Bowls
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Acorn Squash Sprouted Rice Bowls

Prep Time25 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings: 4 -8


  • 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. sprouted rice quinoa is delicious, too
  • 1 tsp. salt


  • 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.