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overhead shot of two of the bowls with a jar of the avocado sauce and the squash on a plate

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


  • Author: Allison
  • 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.


Scale

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

  1. First, prepare the squash if you haven’t already.
  2. 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.
  3. 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.
  4. Make the avocado sauce: In a blender, combine the avocado, water, lemon juice, tahini, salt, pepper, and herbs. Blend until super smooth.
  5. 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