Fall is approaching and with it all the squashes and pumpkins! Keeping it simple here with the old standby, creamy, vibrant, butternut squash. This bowl is SO satisfying, full of protein, healthy fats, and complex carbs. A great comfort feast for cooler nights and so so tasty!!
-1/2 large butternut squash roasted (cut in half and baked face down at 375 for 35 min)
-2 small yellow potatoes steamed
-Sweet brown rice cooked
-Green onion, chopped
-Black soybeans, cooked
-Sesame seeds garnish-not pictured 🙂 avocado and cilantro or fresh parsely would also make great garnishes!
Making the rice/beans and steaming/roasting the veggies is really all there is to this one. Otherwise simply assemble in a bowl, cutting squash and veggies into cubes and drizzling with the sauces, sprinkling with garnishes. I like to put everything in the romaine leaves and wrap them up like little tacos too 🙂 soooooo tasty!