za'atar roasted butternut squash + chickpeas | lemongrass rice | miso tahini

Since we are being bombarded right now with holiday shopping, shenanigans, and sweet recipes .... I am trying to take a step back and chill a bit before the real holiday countdown beings.  In other words, I am easing into the holiday spirit this year. So far, my only holiday purchase (and decoration) has been a pine tree scented candle.  I am hoping the smells from this candle will put me into the holiday spirit, and I will then be able to purchase a xmas tree and do some gift shopping. If you are one of those people who finish everything the day after thanksgiving, then just reading this might give you anxiety …. but this year I am taking my time and doing this last minute, and I am more than ok with that. I hope you are too. 

So .... since I am in pre-holiday chill mode, that means that I am keeping things pretty simple for the next two weeks before our house is filled with family, presents, and cookie dough. That means, making sure I fit in some "me" time at yoga, eating healthy, and simplifying. Bowls of delicious food cover eating healthy and simplifying. Bowls of delicious food are pretty much the answer to most things in life. All of the best casual meals at home come in one bowl. 

The beauty of the bowl meal is that you can throw in anything that is in your fridge (that makes sense, of course) and it's ALL good. You can have a delicious meal that usually requires not much more than a roasting pan …. and possibly a pot and a small bowl if you are feeling ambitious. Minimizing cooking and cleaning up in the weeks before the holidays is what I am all about, so bowls of food are the answer to that. Eating healthy in the days before I gorge on cookies and extra helpings of potatoes is what I am all about, so bowls of food are the answer to that. The night before my house fills up with family, I want to sit in front of the TV all night and watch a marathon of Scandal ….a bowl of food on the couch is the answer to that.  So as you can see …. BOWLS OF FOOD ARE THE ANSWER TO EVERYTHING.

And ….. so you can stop worrying, I am going to start my xmas shopping immediately after I send this suggested bowl of food recipe (that I've been loving so much) off to you. 

za'atar roasted butternut squash + chickpeas |  lemongrass rice  |  miso tahini 

SERVES 2

INGREDIENTS

for the chickpeas:
2 cups of cooked chickpeas 
1 tablespoon of za'atar
a pinch of cayenne
a couple of pinches of paprika
salt + pepper
a generous drizzle of olive oil

for the butternut squash:
1 small - medium butternut squash, peeled, seeds removed, and cubed
1 tablespoon of za'atar
a pinch of cayenne
a couple of pinches of paprika
salt + pepper
a generous drizzle of olive oil

for the tahini:
1/4 cup of tahini 
1 teaspoon of miso
1/4 cup of water
1 tablespoon of lemon juice
1 teaspoon of apple cider vinegar
1/4 teaspoon of coriander
black pepper

for the rice:
1 tablespoon of grapeseed oil
1 small onion, diced
1 cup of basmati (long grain) rice
2 cups of water
2 lemongrass sticks
1/4 teaspoon of salt

Toppings: 1 green onion, minced + a sprinkle of gomacio

METHOD

Roast the chickpeas and the squash:

• Pre-heat the oven to 400º. 
• Place the chickpeas onto a baking sheet with the spices and olive oil. You don't have to be exact, I would suggest being generous. Toss to coat the chickpeas evenly and place them into the oven, first, before you prepare the squash. Plan to cook the chickpeas for 30-40 minutes, you want them to be brown and crispy, but be careful not to burn. Check them occasionally. 
• Then, prepare the squash in the same manner by placing the squash onto a baking sheet and tossing with the olive oil and spices. Bake the squash for 30-40 minutes (I like to put this in second because the squash will be nice and warm when everything else is ready). Feel free to time this however you like. 

While the baking is happening, make the rice and tahini:

• To make the rice, heat the oil in a medium saucepan over medium heat and sauté the onions until they are soft (2-3 minutes). Then add the rice, water, lemongrass, and salt and bring to a boil. Cover, reduce to a simmer, and cook for about 30 minutes (you can also check the instructions on your rice package for cooking time).  When the rice is done cooking, remove the lemongrass and allow it to sit, covered, for at least 10 minutes, or until you are ready to serve. 
• Then, to make the tahini, place the tahini in a small bowl. Then, in a separate small bowl, whisk together the miso and water. Add the miso and water mixture to the tahini and whisk until everything is combined. Add the rest of the ingredients and whisk again until combined. Taste and adjust any seasoning you feel necessary. 

Assemble bowls + enjoy:

• Place the rice at the bottom, then add a spoonful or two of the chickpeas and butternut squash and drizzle with the miso tahini. Finish with the minced green onion + gomacio.  
• If you have any leftover, it's best to store the rice, tahini, and squash/chickpeas separately in air-tight containers in the fridge.