Fall Rice Bowl

Prep Time 5 min Cook Time 40 min Serves 4 servings     adjust servings

The perfect bowl for Fall!


  • 2 cups chopped roasted butternut squash
  • 3 cups cooked wild rice
  • 1/2 yellow onion, chopped and sauteed
  • 2 cups cooked chickpeas or 1 can chickpeas , drained and rinsed
  • 1/2 tsp dried thyme
  • 1 tsp sage
  • 2 T fresh parsley, chopped
  • Sea salt to taste


  1. Preheat oven to 375.
  2. Peel the squash, remove the seeds and cut into cubes.
  3. Place the squash on a lined baking sheet and brush with a little oil.
  4. Roast for about 35-40 minutes.
  5. While the squash is roasting, saute the onions on medium heat, in a little bit of oil. Cook just until they start to soften a little. About 5 minutes. Once the onions are done cooking, add them to a bowl with the remaining ingredients and mix well.
  6. Serve immediately or refrigerate for later.
  7. This should last about a week in the fridge. I am not sure if it can be frozen, if you try, let me know the results!


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