Vegan Kale and Butternut Orzo Recipe

/ Vegan Recipes / By

This Vegan Kale and Butternut Squash Orzo Recipe is a nutritious and satisfying dish that combines the earthy flavors of kale with the sweetness of roasted butternut squash. It’s a perfect option for a wholesome meal that is both vegan and delicious.

The recipe is simple to follow and highlights the vibrant colors and textures of the ingredients. Ideal for a quick weeknight dinner or meal prep, this vegan recipe is sure to please everyone at the table.

Delicious Vegan Kale and Butternut Squash Orzo

A colorful bowl of Vegan Kale and Butternut Squash Orzo with kale, butternut squash, and parsley on a rustic table.

This dish features tender orzo pasta tossed with sautéed kale and roasted butternut squash, creating a delightful balance of flavors and nutrients. The recipe takes about 30 minutes to prepare and serves 4 people.

Ingredients

  • 1 cup orzo pasta
  • 2 cups butternut squash, peeled and diced
  • 2 cups kale, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt, adjust to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons nutritional yeast (optional)
  • Fresh parsley for garnish

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Roast the Squash: On a baking sheet, toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
  3. Cook the Orzo: In a pot, bring salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside.
  4. Sauté Aromatics: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent (about 3-4 minutes). Stir in the minced garlic and cook for an additional minute.
  5. Add Kale: Add the chopped kale to the skillet and sauté until wilted (about 3-4 minutes).
  6. Combine Ingredients: Add the cooked orzo and roasted butternut squash to the skillet. Stir in dried thyme, red pepper flakes, and nutritional yeast if using. Mix well to combine and heat through.
  7. Serve: Garnish with fresh parsley and serve warm.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 320kcal
  • Fat: 10g
  • Protein: 8g
  • Carbohydrates: 50g

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