- Note: Makes about 4 bowls
Ingredients
- Butternut Squash (one large) (or yam/sweet potato)
- Black beans, rinsed & drained (2 cups)
- Quinoa or rice, cooked (2 cups)
- Bell pepper (1, diced)
- Cherry tomatoes, quartered (2 cups)
- Avocado, sliced
Seasoning Mix
- Chili powder (1 tbsp.)
- Garlic powder (1 tsp.)
- Onion powder (1/4 tsp.)
- Dried oregano (1/2 tsp.)
- Cumin (2 tsp.)
- Salt (1 tsp.)
- Pepper (1 tsp.)
- Olive Oil or Avocado Oil (2 tbsps.)
LIME CILANTRO YOGURT DRESSING
- Plain Greek or Coconut yogurt (one cup)
- Lime (one large, 1 tsp zest & 2 tbsp lime juice)
- Garlic (one clove)
- Cilantro (1/3 cup, chopped)
- Salt & Pepper
EQUIPMENT
- Baking sheet
- Parchment paper
- Saucepan
- Mixing bowl
DIRECTIONS
- Preheat your oven to 400°F.
- Line a baking sheet with parchment paper.
- In a small bowl, whisk together all seasonings.
- Peel your squash, cut in half, and remove seeds. Cut squash into medium bite-sized pieces. Toss squash pieces with the oil and your seasonings mixture. Spread on the baking sheet and roast for 35 to 40 minutes – tossing once halfway. The pieces should become golden brown.
- In a medium bowl add yogurt, lime juice and zest, garlic, cilantro, salt and pepper.
- Whisk until well combined. Spoon your cooked rice/quinoa equally into each serving bowl.
- Top evenly with your roasted squash, black beans, tomatoes, and avocado.
- Garnish with fresh cilantro and jalapeño.
- Drizzle your yogurt dressing over each bowl right before serving.
