A few weeks ago we were out to lunch at a local vegetarian restaurant. After ordering, I noticed the special for the day “Acorn Bowl” and I thought – Brilliant! An acorn squash mixture in a bowl. That sounds fantastic for this time of year. Now, I have no idea what they put into their bowl, but since I know they use black beans, salsa, rice, and tahini dressing in most of their meals, I took a chance and combined those together in a bowl. It blew my mind – these go together so well! And it is truly one heck of a colorful bowl 😉
Acorn Squash Abundance Bowl:
Makes two servings
1/2 can black beans, drained and rinsed
1 cup brown rice, cooked
1 acorn squash
1 cup spinach, chopped
2 tbsp salsa
1 avocado
2 tbsp coconut oil
1 lemon
1-2 tbsp tahini
1 clove garlic
1/4 cup water
1 tsp nutmeg
pinch himalayan sea salt
Cook rice ahead of time according to directions. Add in a tbsp of coconut oil for flavor while cooking. While your rice is cooking, roast your acorn squash (see DIY Friday recipe). Once roasted, heat a saute pan with 1 tbsp coconut oil over medium-high heat. Add beans to your pan and heat. While heating, grab your blender and add tahini, lemon juice, water, garlic, and salt to your container. Blend until completely smooth. Back in your saute pan, add in the spinach, acorn squash, and rice. Mix together thoroughly and until the spinach is slightly wilted.
Scoop into two bowls. Top each bowl with 1/2 avocado, 1 tbsp salsa, and 1/2 lemon tahini sauce (less if preferred). Enjoy this wide range of flavors that blend together oh so perfectly 🙂
Peace and Love,
Jessi
