Roasted Butternut Squash and Chickpea Grain Bowl

Ingredients

• 1 count butternut squash
• 2 can chickpeas (canned)
• 2 cup brown rice
• 3 tbsp olive oil
• 1 tsp cumin
• 1 bunch kale
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. 1

   Preheat oven to 400 degrees and cube the butternut squash.

2. 2

   Toss squash and chickpeas with olive oil, cumin, salt, and pepper on a baking sheet.

3. 3

   Roast for 25-30 minutes until squash is tender.

4. 4

   Steam the brown rice according to package directions.

5. 5

   Divide rice into bowls, top with roasted mix and raw chopped kale.