Delicious roasted delicata squash served on top of a veggie bowl with seasoned kale and turmeric jasmine rice. This nutritious dish features a blend of flavors, highlighting the skin-on squash, cooked kale, and nutty sprouted seeds.
1: Wash and clean the delicata squash, keeping the peel on.
2: Cut the squash into semi-circles, about 1/2 inch thick.
3: In a bowl, toss the squash with avocado oil, salt, pepper, and rosemary.
4: Bake the squash in the oven at 420°F for 20 to 25 minutes.
5: Meanwhile, cook 1 cup of jasmine rice according to the package instructions, adding 1/4 tsp of turmeric powder and a pinch of salt.
6: Wash, clean, and chop the lacinato kale.
7: In a pan, add 1 tsp of coconut oil, add the kale, and cook for 2 minutes covered with a lid.
8: Season the kale with salt and pepper.
9: Serve roasted squash over the rice and kale.
