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 1/2 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
- Maple Tamari Tempeh Soba Noodle Bowls
- Vegan Green Goddess Pesto Pasta Bowls with Crispy Tofu
- Mediterranean Lentil Bowls with Kale Caesar Salad
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!!
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Nut Parmesan-Crusted Squash, Chickpea, + Kale Bowls with Avocado Sauce
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
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.
Ingredients
Rice
- 1 1/2 cups brown rice, rinsed and drained though a fine mesh sieve
- 2 1/2 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
- 1/2 tsp fine sea salt
- 1/4 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
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup water
- 2 tbsp tahini
- 1/2 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 1/2 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.
Keywords: squash, chickpea, and kale bowls with avocado sauce
Michelle
This is such a wholesome and tasty dish, and easy to make too!!
★★★★★
Allison
Thank you!