Winter Butternut Squash and Kale Grain Bowls (Meal Prep!)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty grain bowls with roasted butternut squash, mushrooms, and kale tossed with quinoa and wild rice, dressed in a tangy chipotle honey vinaigrette. Perfect for meal prep with vegetables and pumpkin seeds for crunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 20 ounces butternut squash (diced )
- 8 ounces mushrooms (halved and quartered if large)
- olive oil (extra light )
- 1½ teaspoons paprika (divided)
- 3/4 teaspoon garlic powder (divided)
- 1/2 teaspoon onion powder (divided)
- kosher salt (to taste)
- black pepper (freshly ground, to taste)
- 5 ounces baby kale
- 2 cups quinoa (cooked)
- 1 (generous) cup wild rice (cooked)
- 1/2 red pepper (diced)
- 1/2 small red onion (diced)
- 1/4 cup pepitas
- 1 recipe chipotle honey vinaigrette
At a glance
PER SERVING · TIME 35M
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
- 25m
- Sodium
- 611mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1133mg
- Calcium
- 152mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 611MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.