Butternut Squash Kale Bowl
Butternut squash is a great source of vitamin A and fiber.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.
Butternut Squash Kale Bowl
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Peel and cube the butternut squash.
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Place the butternut squash cubes on a baking sheet and toss with 1 tablespoon of olive oil, salt, and pepper.
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Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized.
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While the butternut squash is roasting, wash and chop the kale.
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Heat 1 tablespoon of olive oil in a large skillet over medium heat.
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Add the chopped garlic and sauté for 1 minute.
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Add the chopped kale to the skillet and sauté for 5-7 minutes, or until the kale is wilted.
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Once the butternut squash is done roasting, remove it from the oven and let it cool for 10 minutes.
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Divide the kale and butternut squash between 4 bowls.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 40g14%
- Sugars 8g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
