I’m a pumpkin enthusiast, but have you tried delicata squash? This squash variety is incredibly tasty, and you can roast it with the skin for a delightful addition to your favorite veggie bowl!
1. Wash and clean your delicata squash (keep the peel, it’s delicious).
2. Cut it into half-inch semi-circles and toss with avocado oil, salt, pepper, and rosemary.
3. Bake at 420°F for 20 to 25 minutes.
4. Meanwhile, cook 1 cup of jasmine rice following the package instructions, adding 1/4 tsp of turmeric powder and a pinch of salt.
5. Wash, clean, and chop your kale. In a pan, add 1 tsp of coconut oil, kale, and cook for 2 minutes covered with a lid. Season with salt and pepper.
6. Once everything is cooked, assemble your bowls with rice, kale, and the roasted delicata squash.
7. Sprinkle with Organic Sprouted Nuts & Seeds.
