Meal prep this Winter Butternut Squash and Kale Grain Bowls and have a wholesome meal throughout the week. Roasted squash and mushrooms are tossed with baby kale before being layered with a mixture of grains, fresh vegetables and drizzled with a Chipotle Honey Vinaigrette.
January is healthy eating month amiright? Just ignore the brownies I posted last Friday, that was a momentary relapse. Since the holidays are over and I’m back on my track with my healthy living diet, I’ve been thinking about meal prepping a lot. Remember these roasted veggie rice bowls? I wanted to do something similar but involving butternut squash, kale and a combination of grains like quinoa and wild rice.
These butternut and kale grain bowls are the outcome.
Now I have healthy lunch (but could be dinner!) in my fridge for the next few days and I couldn’t be happier about it.
To Make These Winter Butternut Butternut and Kale Grains Bowls You Will Need:
- butternut squash
- olive oil
- onion powder
- garlic powder
- kosher salt
- freshly ground black pepper
- baby kale
- cooked wild rice
- cooked quinoa
- red bell pepper
- red onion
- chipotle honey vinaigrette
Start by sliding a large rimmed metal baking sheet onto the middle rack of your (cold) oven before preheating your oven to 400°.
In a mixing bowl, toss butternut squash with 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder. Once the oven and pan are preheated, dump the squash and spread in an even layer. Roast for 10 minutes.
Meanwhile, in the same bowl, toss the mushrooms with 1 teaspoon olive oil and 1/2 teaspoon paprika, 1/4 teaspoon both garlic and onion powder, a pinch of kosher salt and some freshly ground black pepper.
When the 10 minutes are up on the squash, scatter the mushrooms and pop back into the oven for 10 to 15 more minutes or until the squash is fork tender.
While that’s in the oven, add 5 ounces of baby kale into a large bowl.
As soon as the squash and mushrooms are cooked, immediately remove them and add them into the bowl with the kale and sprinkle with a few pinches kosher salt.
Gently toss to combine. The heat from the veggies will subtly wilt the baby kale making it even more tender.
We’re in the home stretch now!
Measure and add a heaping 1/4 cup of cooked wild rice and 1/2 cup cooked quinoa into four 4-cup storage containers (that have lids).
Next, divide the butternut kale mixture among each bowl.
Top with diced red pepper, red onions and pepitas.
Pour 2 tablespoons (more or less to your preference) into small plastic cups – also with lids.
Nestle 1 dressing per bowl.
Of course this was going to be my lunch for the day, so I cracked open a dressing and drizzled it over top along with extra black pepper.
Dig in! And enjoy this light, healthy winter grain bowl!
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