loveandlemons5.0
Butternut Squash Burrito Bowls
Butternut squash burrito bowls are healthy, easy vegetarian dinner! Filled with black beans, pico de gallo, kale & avocado, they're hearty & delicious.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●blender
📝 Preparation Steps
1
Preheat oven to 400 degrees F.
2
Make the pico de gallo: In a small bowl, mix together the tomatoes, corn, onion, garlic, lime juice, serrano, and cilantro with pinches of salt and pepper. Let chill for at least ⏱️ 30 minutes. Taste and adjust seasonings before serving.
chopped tomatoes1 cup¼ cup finely chopped red onionminced onion1 tablespoon
3
Drizzle the butternut squash with a little olive oil, salt & pepper. Roast for ⏱️ 30 minutes, check and flip and continue roasting until golden brown (about 10 more minutes). Remove from oven and toss with the chili powder.
4
Make the avocado crema: In a blender, mix together the avocado, yogurt (or cashews), lime, garlic, onion, cumin, coriander, cilantro, salt & pepper. Blend until smooth. Taste and adjust seasonings. Chill until ready to use.
¼ cup finely chopped red onionminced onion1 tablespoon
5
Assemble bowls with brown rice, black beans, kale, butternut squash, and the pico. Top with the toasted pepitas and serve with the avocado crema.
black beans, drained and rinsed1 can
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