Nourish Bowl with Parmesan-Crusted Squash, Kale, + Red Rice

INGREDIENTS

Himalayan red rice or regular rice, black forbidden rice, quinoa, or farro

Parmesan-crusted delicata squash and fennel

Olive oil

Kale (I used tuscan kale), chopped (can also use Swiss chard, collard greens, or spinach)

Garlic, thinly sliced

Red chili flakes

Lemon

Sea salt

Purple cabbage, thinly sliced

Red wine vinegar

Protein of your choice such as jammy eggs, tofu, crispy chickpeas, or fish

METHOD

1. Prepare parmesan-crusted delicata squash and fennel using this recipe.

2. Cook rice according to package instructions.

3. While the rice cooks, prepare the kale. Heat up some olive oil in a pan. Add in garlic and chili flakes and sauté for 2 minutes or until fragrant, making sure that garlic does not burn. Add in the kale, a splash of water, lemon juice, and sea salt. Cook until kale just begins to wilt. Taste and adjust for seasoning. Remove from the heat.

4. In a bowl, combine sliced cabbage with red wine vinegar, olive oil, sea salt, and pepper. Toss well and taste and adjust for seasoning.

5. Assemble the nourish bowl. Layer rice, squash and fennel, kale, cabbage, and your protein in a bowl. Enjoy!