Cauliflower Rice & Butternut Squash Bowl

I love a good hearty flavorful bowl. It’s honestly what most of my meals look like. Start with a base, which could be a grain or vegetable. Add something as the main, which could be another vegetable or maybe some legumes and then comes my favorite part, the toppings… which for me usually includes avocado, or maybe cheese or something pickled. 

For this bowl, I started with cauliflower rice for the base, and seasoned it up with garlic, ginger and turmeric. These flavors not only smell great as they cook but pair nicely with the cauliflower and the addition of a little lime juice brightens it all up for a perfect base for a veggie packed bowl. I topped the cauliflower rice with butternut squash that is roasted in the oven with onions while you cook the rice. Butternut squash roasted with onions is so delicious on it’s own. It is a favorite side dish of mine at holidays... but here, it pairs with more veggies as the hearty main of this bowl. I also like to add some spiced chickpeas that can be roasted in the oven alongside the squash, they add a nice textural element to the bowl as well as some added protein. 

Then comes the toppings! Creamy avocado, crunchy almonds, fresh lime and cilantro bring the bowl together. These are all optional toppings and you could change it up, maybe some creamy yogurt instead of avocado or crunchy roasted cashews instead of almonds. But I love how these different textures and flavors help to make each bite delicious and really bring the bowl together!

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Cauliflower Rice & Butternut Squash Bowl

Yield: 2+

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1/2 medium onion, chopped
• 4 cups riced cauliflower (roughly)
• 1 tablespoon fresh ginger, minced
• 1 tablespoon fresh garlic, minced
• 1 teaspoon turmeric
• pinch of cayenne 
• juice of 1 lime
• 1/4 cup cilantro
• 1 can chickpeas
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• olive oil
• salt and pepper
• Toppings: avocado, fresh cilantro, toasted almond slivers, lime wedges

Instructions

1. ROAST: Start by tossing the cubed butternut squash with the chopped onion and about 2 tablespoons of olive oil, salt and pepper and spread out on a lined baking sheet and put in a 425 degree oven. The squash will cook for about 35-40 minutes until it begins to brown and is tender. once the squash is in the oven, drain the can of chickpeas and pat dry. Toss them with about a tablespoon of olive oil, garlic powder, cumin, paprika, salt and pepper. Place them on a lined baking sheet and into the oven with the squash. The chickpeas will be ready in about 15-20 minutes, when they start to brown full them out of the oven.
2. CAULI RICE: While the oven is doing the roasting you can cook the cauliflower rice. In a skillet, heat about 2 tablespoons of olive oil over medium heat. Add the ginger and garlic and allow to cook for about 1-2 minutes until fragrant but not burning. Add the turmeric and cayenne and stir, cooking for about 30 seconds, then add the riced cauliflower. Stir well so the ginger, garlic and turmeric coats the cauliflower, add about 1/2 teaspoon of salt and continue to cook for about 10-12 minutes, stirring frequently until the cauliflower rice has softened a bit. Add the lime juice, stir to combine and taste, add any additional salt and pepper for your taste preference. 
3. ASSEMBLE: When everything is done cooking, assemble the bowls. Start with a base of riced cauliflower, top with the roasted squash and onions and crispy chickpeas. Add avocado and top with fresh cilantro and almonds, serve with a lime wedge and enjoy!

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