This butternut squash burrito bowl is an easy-to-prep dinner that combines fresh ingredients with wholesome convenience foods. It comes together in just minutes and can be customized with everyone's favorite toppings. —Patricia Kukuc, Clearwater, Florida
Ingredients
- 1 package (10 ounces) frozen riced butternut squash
- 1 teaspoon olive oil
- 1 cup frozen corn, thawed
- 1 can (15 ounces) black beans, rinsed and drained
- 1/3 cup water
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground turmeric, optional
- 1 cup grape tomatoes, thinly sliced
- 1 medium ripe avocado, peeled and thinly sliced
- 2 green onions, thinly sliced
- Optional: Salsa, sour cream and shredded Colby-Monterey Jack cheese
Directions
- Prepare squash according to package directions. Meanwhile, in a small skillet, heat oil over medium-high heat. Add corn; cook and stir until lightly browned, about 5 minutes. In a small saucepan, combine beans, water, chili powder, cumin and, if desired, turmeric. Cook and stir over medium heat until mixture is heated through and liquid is almost evaporated, about 5 minutes.
- Divide squash among 4 serving bowls. Top with bean mixture, corn, tomatoes, avocado, green onions and desired toppings.
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