Butternut Squash Macro Power Bowl

Did you roast some extra butternut squash while making my Roasted Squash and Kale Slaw Salad w/ Buckwheat and Lemon Miso Dressing? If yes, then great minds think alike, and this recipe will come together much more quickly. If not, then do not fear, this is still a simple recipe that delivers on big flavours…. Welcome to the second post in my Butternut Squash Series.

I had always been a bit wary of the word ‘macro’ for the simple reason that counting macros simple seemed like another way to tightly monitor your food intake. Like calorie counting, I believe it takes the joy and spontaneity out of food. My ethos focuses on listening to your body’s needs, not your neighbours nor the bloggers needs on Instagram who you stalk, but YOURS. If we are focused on fitting our food into certain categories, numbers and diet frameworks, then aren’t we eating with our brains and not our bodies. That’s not to say that we must not be mindful of what we are consuming, because this is very important. More that some days or at different times of the year, your body will crave more grains, while at other times it will need less.

That said, after reading Power Plates by Gena Hamshaw, I was met with a fresh perspective on the term ‘macros’. Rather than religiously counting macros, it simple refers to macronutrients, and her approach focuses on the need to have a balance of macronutrients in each meal. This makes sense to me: the more satisfying meals tend to have a mix of plant-based proteins, raw or cooked vegetables, healthy fats and wholegrain carbohydrates. Now, rather than shying away from the term ‘macro’ I fully embrace it and seek this macro-balance in my meals.

The recipe below is a perfect example of a well-rounded and balanced bowl, ticking all the boxes and tasting so delicious. What are your thoughts on macros? I’d love to hear your opinions in the comments below.

Butternut Squash Macro Power Bowl
Serves 2

Ingredients:
½ large butternut squash
1 tbsp olive oil
1 tbsp tamari or soy sauce
Salt and black pepper
100g brown rice, cooked according to pack
2 large handfuls kale, large stalks removed
1 tbsp lemon juice
2 large cooked beetroot, diced
1 tin black beans, drained and rinsed
1 avocado, peeled and sliced
Dressing:
2 tbsp tahini
½ tsp miso
1 tbsp lemon or lime juice
1 tbsp tamari or soy sauce
½ tsp garlic powder
½ tsp ground ginger
1 tsp coconut honey or maple
Water, to thin
To serve: sauerkraut or kimchi, toasted seeds, nori sheets, chilli flakes
Method:

1. Preheat oven to 170Fan/190*C. Remove the skin from the butternut squash and scoop out the seeds, then chop into bitesize chunks. Toss in the olive oil, tamari and season with black pepper. Roast on a lined baking tray for about 40 mins or until tender and starting to crisp up.

2. Cook the rice according to packet instructions.

3. Meanwhile, place the kale in a large bowl and massage with a pinch of salt and 1 tbsp lemon juice until it’s reduced in volume.

4. Prepare the dressing ingredients by mixing them in a small bowl until smooth, adding enough water to reach a creamy, pourable consistency.

5. When the squash is ready, add it to the kale, with the brown rice, beetroot and black beans and mix well.

6. Divide between two bowls, top with the sliced avocado, kimchi or sauerkraut, nori sheets and seeds (if using) and drizzle over the dressing. Top with chilli flakes.

7. This salad will keep in the fridge overnight but keep the dressing separate and drizzle over just before eating. You may want to add a squeeze of lemon just before serving to freshen it back up.

Have you also made this bowl? I would love to hear what you think and see your creations! Please tag me @nourishing.amy on Instagram and use the hashtag #nourishingamy. Let’s get ready for the third Butternut Squash recipe…