Oct 05, 2016, Updated Nov 21, 2019
The squash and pumpkin season makes me very happy! The other day we went to a grocery store and mom got so excited to see all the pumpkins. She had not seen pumpkins in so many shapes and sizes before so it was totally a new experience for her. In fact she asked my husband to click few pictures of the pumpkin for her! I really love fall for all it’s flavors and fresh produce and butternut squash is right up there. My favorite way to eat it? Yes you guessed it right, it is by roasting the veggie. I discovered roasting veggies pretty late in life but now I really believe that roasting is the best way to eat any vegetable. It just makes everything so darn tasty, agree?
I have been making these Quinoa Butternut Squash Burrito Bowl a lot these days. They are easy to make and versatile. I often cook a lot of quinoa and then use some of it for a quick salad for dinner. The leftover quinoa I use in a lot of recipes like these burrito bowls! Using dinner leftovers to create a delicious lunch is something which I do very often, not only does it make lunch prep easier but it’s also fun to get creative using the leftovers.
This quinoa butternut squash burrito bowl comes together rather quickly, is vegan and gluten free. So what all does this burrito bowl has roasted butternut squash and roasted onion quinoa, of course black beans avocado cilantro & lime There’s so much more than you can add here like peppers, corn. You may also add cheese, salsa or make guacamole in stead of adding diced avocados. I am really running short of time while packing my lunch so I make it this way. It’s super flavorful!
Method
Line a baking sheet with parchment paper and set aside. In a bowl toss together squash cubes, diced onion, salt, cumin powder, cayenne pepper and 1 tablespoon olive oil. Mix to combine. Transfer everything to the prepared baking sheet and roast at 400 F degrees for 15-17 minutes or till squash is fork tender. Set aside. Measure 3 cups of cooked quinoa in a bowl and add salt, cumin powder and red chili flakes to it. Mix to combine. To prepare the bowl, divide the quinoa and butternut squash mixture equally in 2 parts. Add 1/2 cup black beans, diced avocado, cilantro and lime to each and serve.
You may add any additional topping of your choice. Suggestions include: salsa, sour cream, cheese, guacamole.
- I add in a lot of lime juice to these burrito bowls – 1 small lime for each. You may add less depending on taste. Quinoa Butternut Squash Burrito Bowl
title: “Quinoa Butternut Squash Burrito Bowl " ShowToc: true date: “2024-10-27” author: “Harlan Krone”
Oct 05, 2016, Updated Nov 21, 2019
The squash and pumpkin season makes me very happy! The other day we went to a grocery store and mom got so excited to see all the pumpkins. She had not seen pumpkins in so many shapes and sizes before so it was totally a new experience for her. In fact she asked my husband to click few pictures of the pumpkin for her! I really love fall for all it’s flavors and fresh produce and butternut squash is right up there. My favorite way to eat it? Yes you guessed it right, it is by roasting the veggie. I discovered roasting veggies pretty late in life but now I really believe that roasting is the best way to eat any vegetable. It just makes everything so darn tasty, agree?
I have been making these Quinoa Butternut Squash Burrito Bowl a lot these days. They are easy to make and versatile. I often cook a lot of quinoa and then use some of it for a quick salad for dinner. The leftover quinoa I use in a lot of recipes like these burrito bowls! Using dinner leftovers to create a delicious lunch is something which I do very often, not only does it make lunch prep easier but it’s also fun to get creative using the leftovers.
This quinoa butternut squash burrito bowl comes together rather quickly, is vegan and gluten free. So what all does this burrito bowl has roasted butternut squash and roasted onion quinoa, of course black beans avocado cilantro & lime There’s so much more than you can add here like peppers, corn. You may also add cheese, salsa or make guacamole in stead of adding diced avocados. I am really running short of time while packing my lunch so I make it this way. It’s super flavorful!
Method
Line a baking sheet with parchment paper and set aside. In a bowl toss together squash cubes, diced onion, salt, cumin powder, cayenne pepper and 1 tablespoon olive oil. Mix to combine. Transfer everything to the prepared baking sheet and roast at 400 F degrees for 15-17 minutes or till squash is fork tender. Set aside. Measure 3 cups of cooked quinoa in a bowl and add salt, cumin powder and red chili flakes to it. Mix to combine. To prepare the bowl, divide the quinoa and butternut squash mixture equally in 2 parts. Add 1/2 cup black beans, diced avocado, cilantro and lime to each and serve.
You may add any additional topping of your choice. Suggestions include: salsa, sour cream, cheese, guacamole.
- I add in a lot of lime juice to these burrito bowls – 1 small lime for each. You may add less depending on taste. Quinoa Butternut Squash Burrito Bowl
