Whipped

Acorn Squash Bowl with Whipped Goat Cheese

Vegan bowls. The internet is exploding with them. And for good reason. Unless you’re Martha Stewart or Paula Deene, cooking isn’t your full-time job, and it’s a chore to get in the kitchen after a long day at the office.

Side note: lately I’ve been wondering how the heck people raise children when they have full-time jobs? For some reason, even though I’m arguably less busy now with only one job, by 7 p.m. I am ready for bed. Seriously. Consider yourself lucky if you get me to leave my apartment past then. Once it hits seven (err…..six) outcome the pajamas and down goes the leftovers/take-out/mac and cheese. But kids?? How?

Back on topic: in an attempt to get my body feeling a little more nourished and energized, I’m trying to incorporate more of these bowls in my life. Cooking lentils in the same pot as rice is a genius idea. Protein + starch for the price of one! Then, all you have to do is add veggies and sauce. That’s the basic formula for a vegan bowl.

This one has hearty, warm acorn squash topped with brown rice and green lentils. That makes it filling – very filling – and slightly sweet. I made a simple whipped goat cheese sauce by tossing some goat cheese and almond milk in the food processor, but if you’re vegan, use Sriracha, vegan mayo, buffalo sauce, avocado aioli…the possibilities are endless.

Once this bowl was finished being photographed, I used my hands to easily slide the squash off the skin. Then, I mashed everything up together and drizzled on a bunch of buffalo sauce. It didn’t look totally pretty, but it was damn delicious. Print Acorn Squash Bowl with Whipped Goat Cheese Author: Katy’s Kitchen Prep time:  20 mins Cook time:  40 mins Total time: 1-hour Yield: 2-3 large bowls   Ingredients

  • one recipe Chili Maple Roasted Acorn Squash (http://bit.ly/1s7M9TL)
  • ⅔ cup of brown rice
  • ⅓ cup green lentils
  • pinch sea salt
  • 130 g goat cheese
  • ¼ cup milk of choice

Instructions

  1. In a medium-sized saucepan, add the rice, lentils, sea salt, and 2 cups of water. Bring to a boil, then reduce the heat and simmer for 40 minutes, covered.
  2. While the rice is cooking, prepare and bake the acorn squash. The squash will finish right around the same time as the rice.
  3. Add a heaping scoop of the rice and lentil mixture and slices of squash and drizzle with the whipped goat cheese. Serve immediately.

Notes & Substitutions I like to top mine with some buffalo hot sauce. To make vegan, omit the goat cheese and drizzle with guacamole, vegan mayo, or hot sauce.

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