Roasted Broccoli and Butternut Squash Rice Bowls with Cumin-Lime Dressing

IMG_5939.jpg

I'm writing this post looking out my Mom's kitchen window in southern Indiana. We had the most amazing week spent with family and decompressing from the hustle and bustle of the East Coast. But that being said, I'm definitely ready to be back in my own kitchen and routine. And planning lots of fun things for 2018!

These bowls pretty much sum up my way of cooking, and I think they're fitting for my last post of the year when we're all thinking about setting intentions and honing our healthy habits in the new year. 

For me, meal prep and easy sheet pan meals make getting a healthy, delicious dinner on the table so much easier. These come together in 40 minutes with minimal clean-up. Or, make each component on the weekend, assemble and reheat the bowls when you come home from work, and you'll have dinner in literally 5 minutes! 

Roasted Broccoli and Butternut Squash Rice Bowls with Cumin-Lime Dressing

Serves 2-3 (with leftovers)

2 Tbs. avocado oil, divided
1.5 lbs butternut squash, cut into 1-inch cubes
1 tsp. chili powder
1/2 tsp. ground cumin
12 ounces broccoli florets
2 poblano peppers, cut into 1-inch pieces
fine sea salt + black pepper (to taste)

1/4 cup tahini (I like Soom brand)
2-3 Tbs. lime juice
2-3 Tbs. water
1/4 tsp. ground cumin
drizzle honey
pinch fine sea salt

2-3 servings cooked brown rice
1/4 cup raw, unsalted pumpkin seeds

Preheat oven to 400 degrees. Line two baking sheets with parchment paper. 

Toss chopped butternut squash with one tablespoon oil, chili powder, cumin, salt and pepper. Arrange on one of the baking sheets and roast for 30-40 minutes until tender and brown around the edges. 

When the squash has 20 minutes left, toss broccoli and poblanos with remaining tablespoon oil, salt, and pepper. Arrange on second baking sheet and roast for 15-20 minutes until the vegetables are charred and crisp tender. 

While the broccoli is roasting, make the tahini sauce by whisking all ingredients together in a small bowl or mason jar (start with only 2 tablespoons of the water). Taste for seasoning and adjust to your liking. The sauce will thicken as it sits, so add more water, a splash at a time, to thin. 

To toast pumpkin seeds, clear a corner of the broccoli tray and add the seeds when there's 4-5 minutes left in the cooking time. 

To assemble: Add one serving of rice to each bowl. Top with roasted squash, broccoli and peppers. Drizzle with tahini sauce and sprinkle with pumpkin seeds. 

These bowls make great leftovers and will keep several days in the fridge for an easy lunch of dinner option.