Roasted Delicata Squash & Kale Slaw Bowl With Lemon-Tahini Dressing
15m prep 25m cook 40m ready
Roasted delicata squash with a vibrant kale slaw, topped with avocado and a lemon-tahini dressing. This hearty bowl is perfect for a healthy meal.
Ingredients
- 1 delicata squash cut into ½-inch-thick slices and seeded
- 14.8 ml avocado oil
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 473 ml kale stemmed and thinly sliced
- 237 ml julienned carrot
- 237 ml shredded red cabbage
- 59.1 ml thinly sliced red onion
- 14.8 ml freshly squeezed lemon juice
- 14.8 ml extra-virgin olive oil
- sea salt
- freshly ground black pepper
- 1 medium avocado sliced
- 118 ml Lemon-Tahini Dressing
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 154 mg
- Iron: 1.99 mg
- Magnesium: 68.7 mg
- Phosphorus: 135 mg
- Potassium: 976 mg
- Zinc: 1.09 mg
Let's Cook
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Step 1.
Preheat the oven to 425°F. In a medium bowl, toss the delicata squash slices with 1 tablespoon avocado oil, ¼ teaspoon salt, and ¼ teaspoon black pepper until evenly coated. Arrange the squash in a single layer on a baking sheet. Roast for 25 minutes, flipping the slices halfway through, until the squash is tender and starting to brown at the edges.
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Step 2.
While the squash roasts, prepare the kale slaw: In a medium bowl, combine 2 cups thinly sliced kale, 1 cup julienned carrot, 1 cup shredded red cabbage, ¼ cup thinly sliced red onion, 1 tablespoon lemon juice, 1 tablespoon olive oil, a pinch of salt, and a pinch of black pepper. Mix well until all ingredients are evenly coated.
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Step 3.
To assemble each bowl, divide the kale slaw between two bowls. Top with the roasted squash and sliced avocado. Serve with the Lemon-Tahini Dressing on the side.
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