Roasted Butternut Squash Black Bean Bowls
Discover the deliciousness of roasted butternut squash black bean bowls, a perfect vegan harvest meal.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Saucepan
- 1 Mixing Bowl
Ingredients
Main Ingredients
- 1 medium butternut squash peeled and cubed
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 can black beans rinsed and drained
- 1 cup quinoa cooked
Optional Toppings
- 1 avocado sliced
- Fresh cilantro chopped
- Lime wedges
Instructions
Preparation
- Preheat your oven to 400°F. Peel the butternut squash, remove seeds, and cut into 1-inch cubes. Toss with olive oil, cumin, smoked paprika, salt, and pepper. Spread on a lined baking sheet.
- Place the baking sheet in the oven and roast for about 30 minutes, or until the squash is tender and golden brown, flipping halfway through.
- In a saucepan, combine the rinsed black beans with a splash of water, cumin, and garlic powder. Heat over medium and stir until warmed through.
- Rinse 1 cup of quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork.
Serving
- Divide the cooked quinoa among bowls. Top with roasted butternut squash and black beans. Garnish with avocado slices, cilantro, and a squeeze of lime juice.
Storage
- Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat before serving.
Notes
Pro Tips: For even roasting, make sure to cut the squash into uniform pieces. Use a combination of cumin and smoked paprika for a deep, smoky flavor.
Ingredient Substitutions: Substitute quinoa with brown rice or farro for a different texture.
How to Serve: Serve warm or at room temperature with a side salad or bread.
Storage & Freshness: Keep components separate for longer freshness.
Make-Ahead Tips: Roast the squash and cook the quinoa in advance for quick assembly.
Ingredient Substitutions: Substitute quinoa with brown rice or farro for a different texture.
How to Serve: Serve warm or at room temperature with a side salad or bread.
Storage & Freshness: Keep components separate for longer freshness.
Make-Ahead Tips: Roast the squash and cook the quinoa in advance for quick assembly.