|15 min||1 h 5 min||4|
|2 tbsp||Canola oil|
|1 squash||Kabocha squash (roasted)|
|1 squash||Delicata squash (roasted)|
|1 large potato||Sweet potato (roasted)|
|2 cup||Vegetable stock/broth, low sodium|
|1 tbsp, ground||Thyme, dried|
|1 tbsp||Garlic powder|
|1 tsp||Black pepper|
|3/4 cup||Red rice, sprouted, dry|
|2 cup||Meatless ground taco filling (optional)|
Precook rice and set aside.
Roast squashes and sweet potato at 425*F for 55 minutes in oven. Set aside and let cool. (Note-keep the skin on the squashes and sweet potato and discard the inner seeds before roasting).
In a large stove top pot, add the canola oil and set to low heat.
Once the kabocha squash has cooled, scoop out the flesh and add to the stove top pot. Discard peel.
Add the entire delicata squash and sweet potato, skin on, to the pot.
Add the vegetable broth and set to simmer. Add the spices in.
Using your immersion blender, blend the squashes and broth together until uniform consistency achieved.
Add the rice and continue to blend together using the immersion blender until all ingredients have blended together.
Now, if you want to amp up the protein, here is where you can add the precooked meat product and let simmer for 10-15 minutes.
Remove from heat and serve up with a delicious slice of bread and top with seeds, thyme and/or cheese.