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Winter Butternut and Kale Grain Bowls (Meal Prep!) l SimplyScratch.com #mealprep #winter #healthy #grainbowls #butternutsquash #kale

Winter Butternut Squash and Kale Grain Bowls (Meal Prep!)

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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 a Chipotle Honey Vinaigrette.
Course Mains & Entrees
Cuisine American
Keyword bowls, butternut squash, meal prep, vegetarian
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4 servings
Calories 297
Author Laurie McNamara

Ingredients

  • 20 ounces butternut squash diced
  • 8 ounces mushrooms halved and quartered if large
  • olive oil extra light
  • 1-1/2 teaspoons paprika divided
  • 3/4 teaspoon garlic powder divided
  • 1/2 teaspoon onion powder divided
  • kosher salt to taste
  • black pepper freshly ground, to taste
  • 5 ounces baby kale
  • 2 cups quinoa cooked
  • 1 (generous) cup wild rice cooked
  • 1/2 red pepper diced
  • 1/2 small red onion diced
  • 1/4 cup pepitas
  • 1 recipe chipotle honey vinaigrette

Instructions

  • Slide a large, rimmed metal baking sheet into your oven and preheat to 400°.
  • Meanwhile, in a mixing bowl, toss the butternut squash with 1 teaspoon olive oil, 1 teaspoon paprika, 1/2 a teaspoon garlic powder, 1/4 onion powder a generous pinch of kosher salt and some freshly ground black pepper.
  • Once the oven (and pan) have preheated, use oven mits to remove the pan and immediately spray with olive oil and toss the seasoned butternut squash onto the pan. Shake the pan so the squash is in a single layer. Slide the pan back into the oven on the middle rack for 10 minutes.
  • While roasting, in the same bowl, add the mushrooms with 1 teaspoon olive oil and 1/2 teaspoon paprkia, 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder. Toss to combine. After the 10 minutes are up, add it to the pan with the squash and roast for 10 to 15 minutes or until the squash is tender.
  • In a large bowl, add the baby kale. When the squash is done roasting, immediately add it to the kale with a pinch or two of salt and gently toss to combine. The hot vegetables should soften the kale a bit.
  • Divide the wild rice and quinoa among 4 bowls - 1 heaping 1/4 cup wild rice and 1/2 cup quinoa per bowl. Next, divide the butternut/kale mixture among the bowls as well. Top each bowl with diced pepper, red onion and sprinkle with pepitas.
  • In 4 small cups (that have lids) pour 2 tablespoons of the dressing. Secure the lids and nestle the cups into the bowls and cover with their lids.
  • Enjoy within 1 week.
  • Warm bowl up in microwaver or enjoy cold with a drizzle of the dressing over top.

Nutrition

Serving: 1g | Calories: 297kcal | Carbohydrates: 53g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 243mg | Fiber: 11g | Sugar: 8g