Butternut Squash Burrito Bowls Recipe
A hearty and healthy burrito bowl featuring roasted butternut squash, black beans, and a variety of fresh toppings.
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Main Ingredients
- 1 large Butternut Squash peeled and cubed
- 1 tablespoon Olive Oil
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 can Black Beans drained and rinsed
- 1 cup Cooked Brown Rice
- 1 cup Corn cooked
- 1 cup Cherry Tomatoes halved
- 1 cup Avocado diced
- 1 cup Cilantro chopped
- 1 cup Salsa
Preheat your oven to 400°F (200°C).
Toss the butternut squash cubes with olive oil, chili powder, and cumin. Spread them out on a baking sheet.
Roast the squash for 25-30 minutes, or until tender and slightly caramelized.
While the squash is roasting, prepare the other ingredients: drain and rinse the black beans, cook the corn, halve the cherry tomatoes, dice the avocado, and chop the cilantro.
Once the squash is done, assemble your burrito bowls: start with a base of brown rice, then add the roasted squash, black beans, corn, cherry tomatoes, avocado, and cilantro. Top with salsa.
Calories: 350kcal | Carbohydrates: 60g | Protein: 10g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 300mg | Potassium: 900mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 3mg
Burrito Bowl, Healthy, Vegetarian
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