Roasted Acorn Squash Nourish Bowl
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A nourishing vegetarian bowl built on roasted acorn squash with kale, quinoa, avocado, pomegranate, and tahini dressing. Packed with flavor, texture, and nutrients, it works well for meal prep and is substantial enough for a healthy dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small acorn squash
- 2 tablespoons avocado oil (divided)
- Sea salt and pepper
- 1 red onion (quartered )
- 1 can (14 ounces/398 mL chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas))
- 1/4 teaspoon sweet paprika
- 4 cups tightly packed stemmed and chopped kale
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 3 cups Fluffy Cooked Quinoa
- 1 large ripe avocado (pitted, peeled, and sliced)
- 2 cups alfalfa sprouts
- 1/4 cup pomegranate seeds
- 1 batch Maple Tahini Dressing*
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 686mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1232mg
- Calcium
- 176mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 686MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.