Get ready to embark on a culinary journey that will tantalize your taste buds and revolutionize your weeknight meals! These Squash Black Bean Burrito Bowls are not just another recipe – they're a vibrant, nutritious explosion of flavors that will make your mouth water and your body thank you. Packed with wholesome ingredients and bursting with Mexican-inspired goodness, this dish proves that healthy eating can be incredibly delicious and satisfying.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup brown rice
- 2 cups vegetable broth
- 1 medium butternut squash, cubed
- 1 can black beans, rinsed
- 1 avocado, sliced
- 1 cup corn
- 1 tsp cumin
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper for easy cleanup.
- In a medium saucepan, combine brown rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid is absorbed.
- While rice is cooking, prepare the butternut squash. Peel and cut the squash into 1-inch cubes, ensuring uniform size for even roasting.
- Toss cubed squash with olive oil, cumin, salt, and pepper in a mixing bowl until evenly coated.
- Spread seasoned squash cubes on the prepared baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, turning once halfway through, until squash is golden and tender.
- In a separate pan, warm the rinsed black beans over medium heat. Season lightly with salt and pepper.
- When all components are ready, assemble the burrito bowls. Start with a base of cooked brown rice.
- Top the rice with roasted butternut squash, warm black beans, and corn.
- Garnish with fresh sliced avocado on top.
- Optional: Add additional toppings like salsa, cilantro, or a squeeze of lime juice for extra flavor.
- Serve immediately while ingredients are warm and enjoy your nutritious burrito bowl.
Tips
- Squash Selection Matters: Choose a fresh butternut squash with smooth, unblemished skin for the best roasting results.
- Uniform Cutting: When cubing the squash, aim for consistent 1-inch pieces to ensure even roasting and beautiful presentation.
- Maximize Flavor: Toast your cumin briefly in a dry pan before adding to the squash to enhance its nutty, warm flavor profile.
- Rice Perfection: Let your rice rest for 5 minutes after cooking to achieve the ideal fluffy texture.
- Avocado Hack: Add sliced avocado just before serving to prevent browning and maintain its fresh, creamy texture.
- Meal Prep Friendly: This recipe can be easily prepared in advance and stored in separate containers for quick assembly during the week.
- Customize Your Bowl: Don't be afraid to add your favorite toppings like Greek yogurt, hot sauce, or fresh herbs to make the recipe your own. Pro tip: For an extra flavor boost, try roasting the corn alongside the squash for a slightly charred, sweet complement to the dish!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 12g
Fat: 15g
Saturated Fat: g
Cholesterol: 0mg
