High Octane Spicy Vegan Cumin Bowl
 
 
Ingredients
  • 1/2 tablespoon olive oil
  • 1 large leaf kale, chopped
  • 1 handful baby spinach
  • 1/8 cup red onion, diced
  • 1/2 red pepper, diced
  • 1 clove garlic, minced
  • 1 cup butternut squash, roasted, cubed
  • chickpeas, roasted with olive oil, cumin, cayenne pepper, salt and pepper
  • 1can black beans, rinsed, drained and patted dry
  • avocado
  • cilantro
Instructions
  1. In advance, preheat the oven to 400F. Peel the butternut squash then chop into cubes. Toss them with a bit of olive oil and bake, stirring occasionally, until the squash is softened and fork tender.
  2. In the meantime, rinse and drain one tin of chickpeas and then pat dry on a paper towel. Throw out any loose skins that come off. Toss with a bit of olive oil, cumin, cayenne pepper, salt and pepper to taste. Line a baking sheet with parchment paper. Pour the chickpeas onto the prepared baking sheet and bake in the same oven as your butternut squash for about 15 minutes. Stir and bake an additional 10 - 15 minutes or until the chickpeas are crisp on the outside but soft in the middle.
  3. Set aside the extra butternut squash and chickpeas. We stored these separately in containers for another day.
  4. Pour the olive oil into a large frying pan and heat over medium high heat. Add the kale, spinach, red onion, red pepper and garlic. Cook, stirring until the veggies have begun to soften. Stir in the butternut squash to heat through.
  5. Spoon into a large bowl and top with roasted chickpeas, black beans, avocado and cilantro.
Notes
When we make the ingredients for a Bowl, we make extra so that everything is on hand to throw another Bowl together for lunch another day.
Recipe by Just a Smidgen at https://justasmidgen.com/2014/02/24/high-octane-spicy-cumin-vegan-bowl/