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Butternut Squash Burrito Bowls

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 plain Greek or coconut yogurt
  • 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
  • *Optional Garnish
  • fresh cilantro
  • sliced jalepeno peppers

Instructions

  • Preheat your oven to 400 degrees f. and 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, and your seasonings mixture.
  • Spread your seasoned squash cubes evenly onto your prepared baking sheet and 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 and 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 and avocado.
  • Drizzle your yogurt dressing over the top right before serving.
  • Stays great refrigerated for 3 days.