Description
Hearty and healthy, this vibrant bowl is packed with roasted squash, crispy tofu, and pomegranate seeds. Perfect for a satisfying weeknight meal.
Ingredients
Units
Scale
- 2 cups (473 ml) white basmati rice
- 1 can (2 cups) full-fat coconut milk
- 2 cups (473 ml) water
- 1/2 tsp salt
- 1 block tofu
- 1 avocado
- 1 whole delicata squash
- 4 cups (946 ml) spinach
- 1/4 cups (60 ml) pomegranate seeds
- sesame seeds
Instructions
- Preheat oven to 425°F (224°C).
- Toss delicata squash in oil and salt, and roast for 20 minutes, or until golden brown.
- Cook rice by simmering in water, salt, and coconut milk for about 20 minutes, or until all water is absorbed.
- Cut tofu into 1/2 inch slices, and dry using a paper towel. Season with salt.
- Heat 1/8 inch of oil in a skillet over medium heat and fry tofu until each side is golden brown.
- Chop cooked tofu into crouton-sized pieces.
- Remove tofu from pan and wilt spinach in remaining oil, seasoning with salt.
- Build two bowls: rice on the bottom, followed by tofu, squash, and spinach.
- Top with avocado slices, pomegranate seeds, and sesame seeds.
Notes
- For extra crispy tofu, press it to remove excess water before slicing and pan-frying.
- Substitute butternut squash or kabocha squash for delicata squash if desired. Adjust roasting time as needed.
- Store leftover rice and roasted squash separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 15
- Sodium: 400
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 70
- Fiber: 10
- Protein: 20
- Cholesterol: 0