Name: Butternut Squash Burrito Bowl
Ingredients: 12 oz butternut squash, cubed into 1/2-inch pieces; 2 cloves garlic; 2 tablespoons olive oil; 2 roma tomatoes, diced; 1 tablespoon minced red onion; 1 tablespoon minced cilantro; juice of 1/2 lime; 1 cup cooked rice, divided; shredded romaine or other green lettuce; canned black beans (my fave are the Cuban black beans rom Trader Joes); shredded romaine or other favorite lettuce; creamy tomatillo ranch dressing; avocado, optional

Ingredients

12 oz butternut squash, cubed into 1/2-inch pieces
2 cloves garlic
2 tablespoons olive oil
2 roma tomatoes, diced
1 tablespoon minced red onion
1 tablespoon minced cilantro
juice of 1/2 lime
1 cup cooked rice, divided
shredded romaine or other green lettuce
canned black beans (my fave are the Cuban black beans rom Trader Joes)
shredded romaine or other favorite lettuce
creamy tomatillo ranch dressing
avocado, optional

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400F degrees.
Toss cubed butternut squash with minced garlic, olive oil and a healthy pinch of salt and pepper. Roast in preheated oven for 20-25 minutes.
Meanwhile, add diced tomato, minced red onion, lime juice, cilantro and a pinch of salt to a small bowl and let marinate while squash roasts.
Heat black beans until just warmed through.
To serve, divide rice between two bowls. Add a big handful of lettuce and scoop of black beans. Add a healthy amount of butternut squash and top with marinated tomato mixture and drizzle with dressing. Add diced avocado if desired.
Devour and enjoy!!