Acorn Squash Sprouted Rice Bowls
Ingredients
tahini sauce:
- 2 Tbsp. lemon juice
- 1 ½ Tbsp. tahini
- 1 tsp. olive oil
- 1 tsp. crushed garlic
- 3 Tbsp. plain Greek yogurt
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
Reposted from FEB 2017