Warm Autumn Squash & Sprout Bowl

Warm Autumn Squash & Sprout Bowl 🧡 Roasted butternut squash and crispy Brussel sprouts make the perfect companions in this cozy autumn bowl, paired with chewy wild rice and ginger-infused chicken. A handful of arugula keeps the bowl feeling fresh, while a sprinkle of pumpkin seeds adds the perfect touch of crunch.  I absolutely love one-dish bowls (aka power bowl, Buddha bowl, grain bowl, etc.) They offer balanced nutrition in a single bowl, and it's easily customizable to fit different diets and personal preferences.  I love building bowls with different combinations of grains, vibrant veggies, protein, and delicious sauces — the possibilities are endless. I especially love the visual appeal and how it brings together a variety of flavors and textures in a single, satisfying meal.

Warm Autumn Squash and Spout Bowl 

Ingredients for Bowl:

2 cups cooked wild rice  

1 small butternut squash, peeled and cut into cubes

1 pound Brussels sprouts, halved 

2 tablespoons extra-virgin olive oil 

2 boneless, skinless organic chicken breasts

2-inch piece ginger, thinly sliced 

2 cups arugula 

Optional garnish: Pumpkin seeds 

 

Ingredients for Tahini Sauce:

1/3 cup tahini 

1/3 cup water 

2 cloves garlic, minced

Juice of ½ a lemon 

Sea salt & ground black pepper to taste

 

 Directions:

1.     Preheat oven to 425 degrees. 

2.     Peel, seed, and cube butternut squash. Toss the butternut squash and halved pieces of Brussel sprouts with the oil, sea salt & ground black pepper.  Arrange in a single layer on a baking sheet lined with parchment paper.  Roast until tender, 20 to 25 minutes.

3.     Add the chicken and ginger to a saucepan with water and bring to a boil, then reduce heat to low and simmer until chicken is cooked through.  Transfer chicken to a cutting board and shred the meat. 

4.     Prepare sauce by adding tahini, minced garlic, water, and juice of ½ a lemon. Whisk together to combine. 

5.     To serve, divide the rice among bowls.  Top with shredded chicken, squash, Brussel sprouts, and arugula.  Drizzle with Tahini sauce and garnish with pumpkin seeds.