"Have you tried honeynut squash yet? It looks like a micro sized butternut squash, has very thin skin (no need to peel!), it’s loaded with beta-carotene, silky smooth, super sweet, and also. MINI = CUTE.
This bowl has a whole roasted half of a honey nut squash + lentil and broccoli sprouts + roasted chickpeas + radishes + avo + fresh herbs and romaine!"
Honeynut Squash, Avocado, and Sprout Veggie Bowl
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Recipe Intro From bethbierema
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Prep time 20mins
Cook time 50mins
Serves or Makes: 2 servings
Recipe Card
ingredients
- 1 honey nut squash
- 1 (15 ounce) can drained chickpeas
- 1 radish
- 3 romaine lettuce leaves
- 1 avocado
- 1/2 cups lentil sprouts (or any sprout)
- 1 lemon
- 3 tablespoons olive oil
- pinch salt
- pinch pepper
Method
Step 1
Preheat oven to 425F. Cut the honey nut squash in half. De-seed, drizzle each half with a bit of olive oil (1/2 Tbs each) and a pinch of salt and pepper. Place face down on baking tray and bake for 30min.
Step 2
Drain and rinse chickpeas. Pat dry with a paper towel. Place on a baking tray and bake in oven with squash for 25 minutes.
Step 3
While squash and chickpeas are baking, slice radish thinly, shred romaine lettuce, and slice avocado.
Step 4
Once squash is tender and chickpeas are crispy, assemble bowl with other ingredients. Add half a squash and half an avocado to each bowl.
Step 5
Squeeze half a lemon over each bowl and drizzle with olive oil and a pinch of salt and pepper.
Step 6
Enjoy!!