Lunch or Dinner

Butternut Squash Bowl

Butternut Squash Bowl
*This recipe has 0 proteins per serving! Make sure to add 2 protein servings for each serving to create a complete meal!*
Makes: 2 servings
Each serving contains: 0 proteins, 1 carb, 2 veg, 1 fat

Ingredients:
  • 1 cup brown rice, cooked
  • 2 cups butternut squash, diced and roasted
  • 1 cup kale, chopped
  • 1 cup salsa,
  • 2 Tbsp olive oil, divided
  • Sea salt and pepper
  • 1 Tsp cumin
  • ½ Tsp garlic salt
  • 1 Tsp chipotle powder
  • Add protein of your choice (2 servings for breakfast and lunch. 1 serving for dinner).
    • Egg
    • Chicken
    • Steak
    • Shrimp
Directions:
  1. Preheat oven to 400 degrees. In a medium bowl toss diced squash with 1 tbsp. olive oil and sprinkle with salt and pepper. Arrange squash on a baking sheet lined with tin foil. Roast for 40 minutes.
  2. In a large pot heat 1 tbsp. olive oil over medium heat. Combine all ingredients into the pot and heat until cooked throughout and kale is wilted, about 5 minutes. Divide into 2 bowls.
  3. Top with your choice of protein.

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