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
Butternut Squash Burrito Bowl
Butternut Squash Burrito Bowl
Prep Time
15 min
Cook Time
15 min
Yield
4 servings
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.
Nutrition Facts
1 serving: 230 calories, 7g fat (1g saturated fat), 0 cholesterol, 218mg sodium, 34g carbohydrate (6g sugars, 9g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat.
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