Butternut Squash Bowl
Gluten Free: undefined
Vegetarian: undefined
MAKES: serving
Ingredients
2 Tbsp olive oil, divided
Sea salt and pepper
2 cups butternut squash, diced and roasted
1 cup salsa,
1 cup cooked brown rice
1 Tsp cumin
1/2 Tsp garlic salt
1 Tsp chipotle powder
1 cup kale, chopped
Add 2 protein servings of your choice!
Directions
Preheat oven to 400 degrees. In a medium bowl toss diced squash with 1 tbsp. olive oil and sprinkle with salt and pepper. Arrange squash on a baking sheet lined with tin foil. Roast for 40 minutes.
In a large pot heat 1 tbsp. olive oil over medium heat. Combine all ingredients into the pot and heat until cooked throughout and kale is wilted, about 5 minutes. Divide into 2 bowls.
Top with your choice of protein.