I’ve been reading The Oh She Glows Cookbook by Angela Liddon for the last few weeks, and I’ve been a huge fan of the Oh She Glows blog for several years now. I just love Angela’s story. I truly admire her conscious ability to eat healthy every day, and she inspires me to strive for a healthier lifestyle. She makes it look so effortless! Her cookbook is fantastic, and I want to try every.last.recipe.
I adapted this incredibly tasty Harvest Power Bowl from her Enlightened Miso Power Bowl recipe that’s in the cookbook. I changed the name because I didn’t use miso and because I substituted some of the other ingredients to fit our budget. I love how colorful this meal is and how fall-ish it is with the squash and squash seeds.
I used both butternut and acorn squash for this bowl because both were dirt cheap at Aldi. This was my first time making acorn squash, and I have to say, I think I might like it more than butternut squash. They taste distinctly different, but I think the acorn squash is a little sweeter, whereas the butternut has a milder flavor. I discovered a few months ago how delicious roasted squash seeds are, so I rinsed the seeds and roasted them to use as a topper for this bowl. They added a lovely little crunch factor. Mmm!
The original recipe calls for quinoa, but that was a little out of our price range, so I used brown rice instead. No biggie! In fact, I only used two ingredients from Angela’s recipe—shelled edamame and carrots—and built the rest of the bowl around other inexpensive items. That’s just how we roll!
I mixed the brown rice and edamame together and then topped the bowl with both types of squash, shredded carrots, and the roasted squash seeds. Easy, right?! Now for the dressing. I realllly wanted to make Angela’s dressing, but we just didn’t have any of the ingredients on hand, and our wee budget didn’t allow room for us to buy the ingredients. So, I just made a really simple dressing with few ingredients—orange juice, apple cider vinegar, honey and canola oil. It was pine! Sweet, tangy, and perfect. Super, super yummy!
This bowl is packed with good-for-you ingredients! You just can’t go wrong. We topped our bowls with ripe avocado at the last minute, and it was SO good. No avocado, no problem—the bowl was just as good the next day for lunch, even without the avocado.
You don’t want to miss this good meal, so hurry on to the store while squash is still cheap!
Harvest Power Bowl
Yields 4 servings
For the bowl
- 1 cup uncooked brown rice
- 1 (16oz) steam-in-bag shelled edamame
- 1 butternut squash
- 1 acorn squash
- canola oil
- 2 carrots—peeled and shredded
- ¼ cup roasted squash seeds
- salt and pepper
- Optional: diced avocado
For the dressing
- ¼ cup orange juice
- ¼ cup apple cider vinegar
- 1/8 cup canola oil
- 1 tsp. honey
- salt and pepper to taste
For the bowl
Cook the brown rice according to package directions.
Preheat the oven to 400 degrees. Line 2 baking sheets with foil and spray with non-stick spray. Carefully cut each squash in half and scoop out the seeds. Put the seeds in a small bowl and set aside. Cut each half of squash into quarters—make sure each piece is relatively the same size. Lightly coat each piece with canola oil, place them on 1 baking sheet and sprinkle with salt. Bake for 15 minutes. Gently flip each piece and bake for 15-20 minutes more, or until fork tender. Remove and set aside to cool. Once cool enough to handle, peel and cube the squash.
Rinse the squash seeds and pat them dry. Coat with about ¼ tsp. canola oil and sprinkle with salt. Spread evenly on the remaining baking sheet. Bake for 11 minutes (right along with the squash). Gently toss the seeds and bake for another 10-11 minutes, or until golden brown. Remove from oven and sprinkle with a bit more salt, if desired. Set aside to cool.
Cook the edamame according to package directions. Stir together the edamame and the cooked brown rice.
For the dressing
Add all ingredients to a small mason jar and shake to combined.
To 4 individual bowls, add your desired amount of the brown rice/edamame mixture. Top each bowl with both types of squash cubes, shredded carrots, and avocado, if using. Sprinkle a tablespoon of roasted squash seeds onto each bowl. Pour on some dressing and stir to combine.
Store the leftovers and the dressing separately in the refrigerator.
The Oh She Glows Cookbook – Adapted from Enlightened Miso Power Bowl (Page 177)