This recipe was inspired by my desire to eat something simple, easy, and preferably pre-packaged. As I strolled down the frozen aisle at Whole Foods, a “black bean, quinoa, butternut squash and chard” bowl caught my eye. However, the portion size of these bowls aren’t up to my standards either (because less is not more. More is more!) and they usually leave me wanting more. I really liked the idea of adding butternut squash, so I decided to put in some work and make my own version. In this recipe I’ll give you a quick trick for roasted butternut squash without having to peel, cut and roast your own! However, there is always the option to do this, so just modify to meet your needs.
Butternut Squash Burrito Bowl
1 cup quinoa, cooked
1 bag butternut squash chunks, frozen
1 1/2 Tbsp. extra virgin olive oil, divided
2 cups romaine
1/2 lemon, juiced
1/2 cup roasted corn (I buy the frozen kind from Whole Foods or Trader Joe’s)
1/2 cup pinto beans
8 cherry tomatoes, halved
1/2 small avocado, diced
- Preheat the oven to 400 degrees F. Prepare a baking sheet with parchment paper.
- In a medium bowl, toss the frozen butternut squash with 1 tablespoon of olive oil. Spread over the prepared baking sheet and cook for 45 minutes.
- Meanwhile cook the quinoa as directed (I usually cook a little extra for leftovers to use in other dishes). Reserve 1 cup for this recipe.
- Remove the butternut squash from the oven. Reserve 1 cup for this recipe.
- Cook the roasted corn as directed, and warm the pinto beans.
- To prepare the bowl: plate 2 cups of romaine and toss with 1/2 tablespoon olive oil and the juice of 1/2 lemon.
- Layer with quinoa, butternut squash, roasted corn, pinto beans, cherry tomatoes and avocado.