Harvest Vegetable Rice Bowls (with a fried egg)
Filling & flavorful vegetarian comfort food in a bowl, with a lovely interplay of textures, colors, and flavors.
Servings 4
Ingredients
- for the roasted veggies
- 1 small acorn squash washed and sliced
- 8 oz white or baby bella mushrooms thickly sliced
- 1 medium red onion cut into 16ths
- 1 can chickpeas rinsed and patted dry (discard any skins that slough off)
- 2 tablespoon olive oil
- 2 teaspoon smoked paprika (substitute regular if you don't have smoked)
- 1 teaspoon garlic powder
- Dash of cayenne optional
- Sea salt to taste
- for the sauteed garlicky kale
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 6 cups torn or chopped kale leaves (about six ounces)
- ¼ teaspoon crushed red pepper
- for the eggs
- Olive oil
- 4 eggs
- for the bowls
- 2 cups coooked rice (brown, white, a blend, whatever you enjoy or have on hand)
- Soy sauce to taste
- Sriracha optional
- Chopped green onion optional
Instructions
- Preheat oven to 425 degrees and spray a rimmed baking sheet with cooking spray. Meanwhile, start your rice cooking according to package directions.
- Slice acorn squash in half width-wise with a sharp chef's knife, then scoop out and discard the seeds and membranes. Slice each half of the squash lengthwise. Slice into half moons, then cut each of those pieces in half width-wise (leave the skin on!), discarding the squash ends.
- Wash and slice mushrooms; peel and cut the onion. Rinse and drain the chickpeas, then place them on a paper towel and rub dry with a second paper towel (discarding any of the skins that slough off).
- Add sliced squash, mushrooms, onion, and chickpeas to prepared baking sheet in as close to a single layer as possible. Drizzle the veggies with olive oil, then season with smoked paprika, sea salt, garlic powder, and cayenne. Roast at 425 degrees for 25-30 minutes, or until squash is tender and chickpeas are nicely roasted.
- About ten minutes before removing the veggies from the oven, heat 1 teaspoon olive oil until shimmering in a large skillet over medium heat. Add garlic and cook for 30 seconds, then stir in kale and crushed red pepper. Saute kale over medium heat until wilted and bright green, stirring occasionally, then move it to a separate bowl.
- Add a little more olive oil to the same pan in which you cooked the kale. Fry four eggs, sunny side up.
- Divide your cooked rice equally among four bowls. Stir a little soy sauce into the rice to taste, then top each bowl with cooked kale, squash, chickpeas, mushrooms, and onion. Add a fried egg to each, then (optionally) drizzle with Sriracha and throw on some chopped green onion.
- Mix everything up, and enjoy!
Notes
You can choose either to eat the cooked skin of the acorn squash, or to peel it off and discard. Either way, be sure to break up the pieces of squash to mix in with the rest of the harvest veggie rice bowl ingredients -- the sweetness of the squash is important to play off of the salty/spicy flavors of the rest of the ingredients. (I left the larger pieces in the photos here to show you how pretty the squash looks in the finished dish, but go ahead and break those pieces up smaller when you're actually eating your harvest vegetable bowl. :) )
Also be sure to taste your rice bowl before adding Sriracha if you are sensitive to heat; you may wish to omit since you already have a little heat in the veggies.