Butternut Squash and Kale Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • Bowl
  • 1 bag of prechopped butternut squash
  • 3 cups of kale
  • ¼ cup of brown rice
  • ¼ of a pear, sliced thinly
  • 2 tablespoons sweet and spicy pecans
  • 2 tablespoons goat cheese
  • 1 egg
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • Fresh ground black pepper
  • Balsamic Vinaigrette (makes enough to keep for other salads!)
  • 3/4 cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 2 tablespoons real maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Preheat oven to 400 degrees. Line a baking sheet with tin foil. Add butternut squash to the pan and drizzle with 1 tablespoon of olive oil, ¼ teaspoon salt and some black pepper. Toss to coat. Roast for 20-25 minutes or until the squash is soft and slightly golden brown.
  2. Cook brown rice according to package directions.
  3. Add 1 tablespoon olive oil to a skillet and saute kale over medium high heat until it is vivid green and wilted. It will condense to about half the size!
  4. Slice pear into thin strips, chop pecans and crumble goat cheese.
  5. To make vinaigrette, place all ingredients into a mason jar or container and shake to combine.
  6. When squash only has about 3 minutes left, begin to fry egg. Warm a little olive oil over medium heat on a non-stick skillet. Crack egg into pan and cook until egg whites are firm and the yolk is as runny as you would like!
  7. Assemble all ingredients into a bowl, top with a little dressing and enjoy.
  8. The squash and kale may extra, depending on your portions, but feel free to double the rest of the ingredients to make enough for meal prep!
Recipe by Gourmet Gab at https://thegourmetgab.com/butternut-squash-kale-bowl/