Burrito Bowls with Roasted Butternut Squash

05 Oct Burrito Bowls with Roasted Butternut Squash

Doing research for this week’s blog about the three big types of cholesterol inspired me to create this vegetarian burrito bowl. And of course with the arrival of fall, butternut squash is back in season and I love butternut squash! With 18 grams of fiber, and 10 grams of healthy HDL containing fats, this dish will help reduce cholesterol from your body (I’ll blog about why fiber helps reduce blood cholesterol next week). This makes awesome leftovers too, so feel free to double the recipe to have a few quick heat and serve lunches on hand.

Burrito Bowl with  Roasted Butternut Squash

ingredients

1/2 cup uncooked quinoa
1 cup water
1 can (14 oz) black beans, drained and rinsed
2 Tablespoons cilantro, roughy chopped
juice of 1 lime
1 Tablespoon extra virgin olive oil
2 gloves garlic, peeled and minced
1 medium red onion, diced
1 bell pepper, seeded and diced
1 jalapeño, seeded and diced
2 large tomatoes, seeded and diced
1 medium summer squash, diced
1 cup corn (frozen is fine)
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 cups butternut squash, peeled, seeded and cubed
1/2 Tablespoon extra virgin olive oil
1/2 teaspoon chili powder
1 teaspoon cumin
salt and pepper
toppings: cheese, guacamole, sliced avocado, sour cream, salsa

Directions

• Preheat oven to 400 degrees. In a bowl, toss butternut squash with 1 tablespoon olive oil, 1 teaspoon cumin,1/2 teaspoon chili powder, salt and pepper. Pour out onto baking sheet so squash is in a single layer. Roast for 30-40 min, turning once, until squash is tender and slightly browned.
• In large saucepan, heat quinoa and water over medium high heat. Bring to a boil and reduce heat to a simmer until water is mostly absorbed, about 10 min; add beans and continue to simmer for another 5 to 10 min. Add cilantro and lime juice just before serving.
• Heat remaining tablespoon of olive oil in a large frying pan over medium high heat, add garlic, cooking until fragrant, then add onions; cook until onions are tender. Add bell peppers and jalapeño. as the peppers start to become soft, add squash, corn, tomatoes, and the rest of the spices. Reduce heat and let simmer for 5 to 10 minutes.
• To serve, layer a bowl with 1/2 cup quinoa and beans mixture, 2/3 cup butternut squash, and 1 cup of the vegetables. Top with cheese, avocado, salsa and sour cream.

Serves 4

Cal 398 * Fat 11g (saturated 1g) * Carbohydrates 65g (sugar 7g, fiber 18 g) * Protein 15g

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