Butternut Squash Burrito Bowl

 

 Ingredients:

1 Tbsp chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/2 tsp dried oregano

1 tsp paprika

2 tsps ground cumin

1 tsp sea salt

1 tsp ground pepper

1 large butternut squash

2 Tbsps olive or avocado oil

2 cups cooked organic black beans, drained and rinsed well 

2 cups frozen organic sweet corn, thawed 

2 cups cooked wild, or brown rice

2 cups cherry tomatoes, halved or quartered

1 avocado, sliced 

For your Lime Cilantro Yogurt Dressing:

1 cup coconut yogurt or plain Greek

1 tsp lime zest (1 large lime)

2 Tbsp fresh lime juice (1 large lime)

1 fresh garlic clove, minced

1/3 cup chopped cilantro leaves 

sea salt and ground pepper, to taste, about 1/4 teaspoon each 

·         Preheat oven to 400 degrees f & line a large baking sheet with parchment paper or a silicone mat.

 

·         In a small bowl, whisk together all the seasonings.

 

·         Peel your butternut squash, cut in half, and remove the seeds. Cut the squash into medium bite-sized pieces as shown. Toss these squash pieces with the avocado oil, & your seasonings mixture. Spread your seasoned squash cubes evenly onto your prepared baking sheet & roast for 35-40 minutes, or until golden brown, tossing once halfway.

 

·         In a medium glass bowl, add yogurt, lime juice and zest, garlic, cilantro, salt & pepper. Whisk until well combined. 

 

·         Spoon your cooked wild, or brown rice equally into each serving bowl. Top evenly with your roasted butternut squash, black beans, corn, tomatoes & avocado. Garnish with fresh cilantro and jalapeño if you wish! Drizzle your yogurt dressing over the top right before serving.