Roasted Butternut Squash Burrito Bowls
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 -6 bowls 1x
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 -6 bowls 1x
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 -6 bowls 1x
Scale
Ingredients
- Roasted Butternut Squash
- 2 lbs. butternut squash cubes
- 1 tablespoon olive oil
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- Black Bean Slaw
- 1 small head cabbage, finely shredded (about 4–5 cups)
- 1 can black beans, drained and rinsed
- 1 tablespoon olive oil
- 1/4 cup fresh squeezed lime juice
- 1 bell pepper, diced
- 1/3 cup cilantro leaves, chopped
- salt/pepper
- Guacamole
- 2 avocados
- 1/4 cup cilantro leaves, finely chopped
- 1/4 cup finely chopped red onion
- 1 jalapeno, seeded and finely chopped
- 2 tablespoon fresh lime juice
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400 degrees F.
- Toss butternut squash cubes with oil, cayenne, smoked paprika, cumin, oregano and pinch salt and pepper.
- Place in a single layer on a baking sheet (may need to use two) and roast for 25-30 minutes until tender.
- While the squash is cooking, toss together the shredded cabbage, black beans, pepper, cilantro, lime juice and olive oil. Season to taste with salt/pepper. Set aside.
- In a separate bowl, mash together avocados, cilantro, red onion, jalapeno, lime juice and salt. Season to taste, if needed.
- Assemble the bowls. Layer butternut squash and slaw in a bowl. Top with guacamole.
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