This creamy, decadent butternut squash rice bowl tastes indulgent while remaining dairy-free. It’s one of the most satisfying healthy dinners you can make.
This recipe can be ready in about 20 minutes if you have cooked rice and roasted butternut squash on hand. When those components are prepared ahead of time, the meal comes together quickly for a fast, nutritious dinner. If you need to roast the squash and cook rice from scratch, it requires a bit more time, but the work is mostly hands-off and still simple to prepare.
The dish works beautifully with or without chicken. A chicken version is provided here, since that’s what my family prefers, but you can easily make it vegan by omitting the chicken and using vegetable broth instead of chicken broth.
Butternut squash rice bowl
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- Author: Healthy Happy Mama
- Total Time: 70 minutes
- Yield: 4 servings
Description
A flavorful, family-friendly rice bowl that balances creamy roasted squash with fragrant spices and optional chicken for a filling main course.
Ingredients
- 3 cups cooked brown rice (1 cup dry + 2 cups water)
- 2 cups cooked butternut squash (about 1/2 of a very large squash)
- 2 cups cooked boneless skinless chicken breasts, chopped (about 1 1/2 pounds), optional
- 1 (15 ounce) can white kidney beans, drained and rinsed
- 2 teaspoons coconut oil or oil of choice
- 1 onion, diced
- 1 (15 ounce) can lite coconut milk
- 1/2 cup chicken or vegetable broth
- 1/2 teaspoon fresh minced ginger
- 1 teaspoon coriander
- 1/2 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons fresh lime juice, optional
Instructions
- If you already have cooked squash, rice, and chicken, skip to step 2. To roast the squash: cut it in half, scoop out seeds, place face down on a baking sheet and roast at 400°F until fork tender, about 30–45 minutes depending on size. When cool enough to handle, scoop the flesh into a bowl or measuring cup. Cook 1 cup dry rice according to package directions. Cook chicken until the internal temperature reaches 165°F.
- In a large sauté pan, heat the oil over medium heat. Add the diced onion and cook until lightly browned, about 5–8 minutes. Stir in the coconut milk, broth, minced ginger, coriander, cumin, salt, and pepper. Bring to a gentle simmer for a few minutes so the flavors meld.
- Add the cooked butternut squash and use the back of a spoon to break up larger pieces so the squash blends into the sauce. Adjust seasoning with more salt and pepper to taste. Stir in the rice, cooked chicken (if using), and white beans. Cook a few minutes more just to heat everything through. Finish with fresh lime juice if desired and serve warm.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: main meal
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 626
- Sugar: 3g
- Sodium: 528mg
- Fat: 26.5g
- Carbohydrates: 50.5g
- Protein: 44.5g