These Nut Parmesan-Crusted Squash, Chickpea, + Kale Bowls with Avocado Sauce are the latest use that I’ve come up with for my beloved nut parmesan-crusted butternut squash! The squash, brown rice, kale, chickpeas, and avocado sauce combine into an incredibly healthy and flavourful meal.

I hope that you had a good week! I don’t think we’ll make pizza tonight, but I might try making tofu “chicken nuggets” for the first time with the same chickpea batter and nut parmesan that’s used in this nut parmesan-crusted butternut squash recipe. I’m also going to whip up a batch of peanut butter and honey rice crisp bars with chocolate topping for a Halloween treat. And then we’ll probably cozy up and watch a good old horror movie, because ’tis the season.

These delicious bowls feature a few of my favourite things: The nut parmesan-crusted butternut squash that I shared a couple of days ago, brown rice, avocado sauce, sautéed kale, and chickpeas! If you’ve already made the squash, the rest of the meal comes together incredibly quickly, making this a great option for a weeknight. I don’t usually think of bowls as “Thank God It’s Friday” fare, but I made these on a Friday and they seemed celebratory to me with the flair that the butternut squash adds.

INGREDIENTS YOU’LL NEED

FOR THE BOWLS: A batch of the nut parmesan-crusted butternut squash, brown rice, olive oil, onion, garlic, salt, pepper, chili flakes, kale, and chickpeas.
FOR THE AVOCADO SAUCE: Avocado, water, lemon juice, garlic, salt, pepper, tahini, and fresh herbs. You can even add a spoonful of nutritional yeast if you feel so inclined.

STEP BY STEP INSTRUCTIONS

First, prepare the squash if you haven’t already.
Cook the brown rice: Combine the rinsed brown rice, water, and a pinch of salt in a medium saucepan. Bring to a boil, then turn down heat to low, stir, and cover. Cook for 45 minutes, then remove from the heat and lightly fluff with a fork.
While the rice is cooking, prepare the kale and chickpeas. In a skillet, warm the oil over medium heat. Add the onion and garlic. Cook, stirring occasionally, until lightly browned, 8 minutes. Add the salt, pepper, and chili flakes, followed by the chickpeas and kale. Cook just until the kale is wilted and bright green. Remove from the heat.
Make the avocado sauce: In a blender, combine the avocado, water, lemon juice, tahini, salt, pepper, and herbs. Blend until super smooth.
Serve the bowls: Add desired amounts of squash, rice, and chickpeas + kale to bowls. Finish with a dollop of the avocado sauce. I also like to sprinkle some hot sauce on mine for an extra pop of flavour. You know me!

NOTES

If you’re short on time, skip the nut parmesan-crusted butternut squash and simply roast cubed butternut squash instead. To do this, toss one peeled and diced butternut squash with 1 ½ tablespoons of olive oil, a pinch of sea salt, and freshly ground black pepper. Spread out in an even layer on a baking sheet and roast at 400 degrees F until tender and browned in some spots, 25-30 minutes.
Try other cooked grains instead of the brown rice. Quinoa, farro, millet, and buckwheat are all sound options. Or skip it altogether if you want something a little less filling.

MORE BOWL RECIPES

I hope that you love these Nut Parmesan-Crusted Squash, Chickpea, + Kale Bowls with Avocado Sauce! If you make them, let me know how you enjoyed them with a comment and rating below the post. And if share a photo to Instagram, be sure to tag @upbeet.kitchen and #upbeetkitchen so that I can see.

Enjoy!!

Nut Parmesan-Crusted Squash, Chickpea, + Kale Bowls with Avocado Sauce

★★★★★

5 from 1 reviews

Author: Allison
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x

Print Recipe

Description

Ingredients

Scale

1 batch Nut Parmesan-Crusted Butternut Squash

Rice

1 ½ cups brown rice, rinsed and drained though a fine mesh sieve
2 ½ cups water
Pinch of fine sea salt

Kale + Chickpeas

2 tbsp extra virgin olive oil (or other cooking oil of choice- such as avocado, coconut, or ghee)
1 medium onion, diced
4 garlic cloves, minced
½ tsp fine sea salt
¼ tsp chili flakes, plus more to taste
Freshly ground black pepper, to taste
2 cups cooked chickpeas (or use 1 14-oz can, drained and rinsed)
8 cups chopped kale (from one very large bunch)
2 tbsp freshly squeezed lemon juice (optional)

Avocado Sauce

1 ripe avocado, pitted and flesh scooped out
¼ cup freshly squeezed lemon juice
½ cup water
2 tbsp tahini
½ tsp fine sea salt
Freshly ground black pepper, to taste
1 large garlic clove
Big handful of fresh herbs (I used a combination of parsley and cilantro)

Instructions

First, prepare the squash if you haven’t already.
Cook the brown rice: Combine the rinsed brown rice, water, and a pinch of salt in a medium saucepan. Bring to a boil, then turn down heat to low, stir, and cover. Cook for 45 minutes, then remove from the heat and lightly fluff with a fork.
While the rice is cooking, prepare the kale and chickpeas. In a skillet, warm the oil over medium heat. Add the onion and garlic. Cook, stirring occasionally, until lightly browned, 8 minutes. Add the salt, pepper, and chili flakes, followed by the chickpeas and kale. Cook just until the kale is wilted and bright green. Remove from the heat.
Make the avocado sauce: In a blender, combine the avocado, water, lemon juice, tahini, salt, pepper, and herbs. Blend until super smooth.
Serve the bowls: Add desired amounts of squash, rice, and chickpeas + kale to bowls. Finish with a dollop of the avocado sauce. I also like to sprinkle some hot sauce on mine for an extra pop of flavour. You know me!

Notes

If you’re short on time, skip the nut parmesan-crusted butternut squash and simply roast cubed butternut squash instead. To do this, toss one peeled and diced butternut squash with 1 ½ tablespoons of olive oil, a pinch of sea salt, and freshly ground black pepper. Spread out in an even layer on a baking sheet and roast at 400 degrees F until tender and browned in some spots, 25-30 minutes.
Try other cooked grains instead of the brown rice. Quinoa, farro, millet, and buckwheat are all sound options. Or skip it altogether if you want something a little less filling.

Prep Time: 30 minutes
Cook Time: 45 minutes

Keywords: squash, chickpea, and kale bowls with avocado sauce