Roasted Squash, Kale Pesto, Rice Bowl

Roasted Squash, Kale Pesto and Rice Bowl

This recipe has quite a few steps (something I normally try to avoid), but it doesn’t take as long as you think. To save time, you could make the kale pesto in the morning or the night before. It’s a nice vegetarian recipe to serve to friends and family during the week or on the weekend. If you’re feeding a hungry group, then simply roast more veggies.

Roasted Squash, Kale Pesto Bowl

Serves 3-4

Brown rice (enough for four servings)
1 cup white vinegar
1 cup water
1 teaspoon salt
1/2 cup red onion, peeled and thinly sliced
2 cups chopped kale, stems removed
2 tablespoons unsalted pistachios
2 tablespoons freshly grated Parmesan cheese
1 clove garlic
1/2 teaspoon salt
5 tablespoons olive oil, divided
1 tablespoon fresh squeezed lemon juice
2 large carrots, peeled, cut in half and sliced thin
1 small butternut squash, peeled, de-seeded, and cut into 1-inch cubes (about 3 cups)
2 teaspoons turmeric
Salt and pepper, to taste
4 eggs
Vinegar, for poaching

Directions:

Preheat oven to 425 degrees F.

In a sauce pan, start cooking enough brown rice for 4 people, following instructions on the package.

In another small saucepan, bring the vinegar, water and salt to a boil, stirring a few times to dissolve the salt. Place sliced red onions in heat-proof bowl. Once vinegar has reached a bowl, pour over the red onions, and let sit on counter.

Place the kale, pistachios, Parmesan cheese, garlic and salt in a food processor. Process until finely chopped, scraping down the sides as needed. Add 3 tablespoons of olive oil and the lemon juice and continue to process until it looks like pesto.

In a large bowl, toss the carrots and butternut squash with 2 tablespoons of olive oil, the turmeric and salt and pepper.

Spread veggies in a single layer on a baking sheet lined with parchment paper. Roast for 20 minutes, toss and continue roasting for 10 more minutes.

During the last 10 minutes of roasting, prepare the poached eggs. Start by boiling water in a small cast-iron skillet. When the water is boiling gently, add a little vinegar and crack in the egg. Boil for 4 minutes. The egg will be firm and not too runny. If you prefer runnier eggs, then try cooking for up to three more minutes.

Drain liquid from the onions and put in a small bowl.

To Assemble:

Spoon about 1/2 cup brown rice into a bowl.

Stir 2 teaspoons of pesto into the rice.

Top with a generous amount of roasted veggies and some pickled red onions.

Finish by adding a poached egg on top. Leave extra pesto on the table for those who would like more.