Brown Rice and Squash Bowl
Ingredients:
- Butternut squash
- Brown Rice
- Hemp hearts
- Avocado
- Black beans
- Tomatoes
Instructions:
Before you begin, preheat the oven to 350. I use prepackaged butternut squash so to start, I take out the cubed squash and put it into a large plastic Ziplock bag. If you are using a full squash, cut it into small cubes and put it into a baggy as well. Then, sprinkle some olive oil, salt and pepper into the baggy. Seal it shut and shake it to ensure the squash gets equal coverage. Then, lay the squash onto an oven pan and pop it into the oven. In my personal experience, those take a while to cook and get crispy.
While those are cooking, begin to prepare the rest of the meal. Take some small, bite-size tomatoes and cut them in half. If you are using a regular size tomato, cut it into small pieces. Cook any black bean of your choice. I personally like to cook canned black beans in a pan on the stove. However, if you do this, make sure to stir them around to ensure they don’t stick to the pan or burn. Make sure to check on the squash every 15 minutes and flip them around to a new side in order to ensure they cook evenly. While you are waiting, and after the rest of the meal is prepared, make any rice of your choice. I personally prefer brown rice. I find that it fills me up faster and tastes more natural.
Once everything is done and the squash has crisped, layer some rice onto a plate. Put in the squash, followed by the black beans and tomatoes. Then, cut open an avocado, take out a few slices, and layer them on top of it. To top it all off, sprinkle on a few hemp hearts. Salt and pepper to taste and then enjoy!
Specific Brands I Recommend:
- Squash: Trader Joe’s Cut Butternut Squash
- Beans: Any type of black bean
- Hemp Hearts: Whole Foods Hemp Hearts- Raw Shelled Hemp Seeds
- Rice: Trader Joe’s Brown Rice