Source: Free Your Fork | Serves: 2 | Time: 1+ hr
4 cups #ButternutSquash, cubed into ½”-3/4” pieces
1 tbsp EVO
1/2 tsp salt
1/2 cups forbidden black #rice (also known as forbidden rice), uncooked
3/4 cups water
4 cups of #kale, leaves torn from stem
1/4 cup dried #cranberries
2 tbsp pumpkin seeds
Cashew Dressing (Loving It Vegan; used dried chives and agave instead of maple)
1/2 cup raw #cashews
1/4 cup water
1 tbsp lemon juice
2 tbsp fresh basil
1/2 tbsp agave
S&P, to taste
Preheat oven to 375 and prep a sheet tray by lining it with foil. Add squash cubes to baking sheet, toss with oil and sprinkle with salt. When oven has reached temperature, pop tray in oven and roast for 45 – 50 min (stirring once halfway through).
Meanwhile cook your rice. I used an instant pot.
While the rice and squash continue to cook, prepare the kale. Splash lemon juice over top of kale and massage the kale between your hands for 2-3 minutes. Just until the color has darkened and the kale has been tenderized. Set aside.
Prep your dressing by blending all the ingredients together, set aside.
Divide cooked rice, butternut squash, and kale evenly into bowls. Sprinkle dried cranberries and pumpkin seeds on top of each. Pour dressing on top. Enjoy!