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Winter Squash Rainbow Bowl

An easy plant-based dinner big on flavor! Spiced and Roasted Butternut Squash, Quick and Easy pickled cabbage and pickled cucumbers, avocado, black beans, corn and tomatoes.
Course: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Author: Healthy Gluten-free Family

Ingredients

Spiced Butternut Squash

  • 1 carton or bag or pre-cubed butternut squash
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon hot smoked Spanish paprika
  • 1/2 teaspoon sea salt

Quick Pickled Cabbage (recipe from Cooking Light)

  • 2 cups finely shredded red cabbage
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt divided

Pickled Cucumbers (recipe adapted from Bon Appetit)

  • 1/4 cup rice vinegar
  • 4 teaspoons sugar
  • 1 teaspoon soy sauce
  • 1/2 teaspoon dried crushed red pepper
  • 1 cucumber cut into 1/4 inch thick round slices

Cherry or grape tomatoes, halved (tossed with a touch of olive oil)

    Black Beans, 1 can rinse and drained (tossed with a touch of olive oil if desired)

      Frozen or fresh corn kernels

        1/2 Avocado, diced

          Olive oil for drizzling

            Cilantro, torn or chopped, for garnish

              Instructions

              Spiced Butternut Squash

              • Preheat oven to 375°F
              • Place Butternut Squash in large bowl. Toss with oil, cumin, paprika, and sea salt.
              • Arrange butternut squash in single layer on baking sheet. Bake 20 minutes. Turn squash over. Bake an additional 15 minutes or until tender. For more crispy squash, bake a bit longer. Set aside.

              Quick Pickled Cabbage

              • Combine cabbage, vinegar, and 1/2 teaspoon salt in a bowl. Let stand 20 minutes. Drain and set aside

              Pickled Cucumbers

              • Whisk rice vinegar, sugar, soy sauce,and crushed red pepper in large bowl.
              • Add cucumber slices to vinegar mixture; toss to cover all the cucumbers. Cover and chill ten minutes to 1 hour.

              Assemble

              • Add to the bowl, cooked squash, pickled cabbage, pickled cucumbers, corn, black beans, tomatoes,and avocado. Drizzle with olive oil. Top with Cilantro
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