Macro Acorn Squash Bowl with Mila, Massaged Kale and Tahini Sauce

Macro Acorn Squash Bowl with Mila, Massaged Kale and Tahini Sauce

Serves 4

Printable Recipe

Vegan, Gluten Free

Ingredients


Squash

2 acorn squash, cut in half and seeds removed

1 onion, quartered

4 cloves garlic, crushed

Olive oil spray

Sea salt

1 cup cooked brown rice

1 cup cooked black beans

4 Tbsp Mila (optional)

Salt and pepper, to taste.


Massaged Kale

1 bunch kale, stems removed and chopped

2 Tbsp ume plum vinegar (or sub any vinegar you like)

2 tsp olive oil

Sea Salt


Tahini Sauce

2 Tbsp tahini

2 Tbsp miso

2 Tbsp fresh lemon

1 Tbsp raw agave


Directions


1. Preheat oven to 375.  Arrange squash, cut side up on baking dish, stuff with 1/4 onion and 1 clove garlic; spray with cooking spray, sprinkle with sea salt; bake 1 hour.


2. Mix kale ingredients together in medium bowl, massage kale until wilted, about a minute.


4. Mix tahini sauce in a small bowl.


3. Remove squash from oven.  Remove onions and garlic; chopp and mix with rice, season to taste.  Mix Mila with black beans if using.  Stuff 1/4 cup black beans and 1/4 cup rice into each squash. 

Serve each half squash with 1/4 kale and 1/4 tahini sauce.


(**Rosted potatos on the side optional - roast along with squash)

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