Ingredients:
SQUASH
- 1 butternut squash, halved lengthwise, seeds removed, cut into 1/2-inch cubes
- 2 Tbsp Avocado Oil
- 1 Tsp Taco Seasoning
- 1/2 juice of lime
Rice
- 1 Cup Short Grain Brown Rice
- 1/4 Cup Quinoa
- 1 1/2 Cup Water
Avocado Drizzle
- 1-2 Avocado
- 1 Cup of Yogurt (or Greek Yogurt)
- Finely chopped, jalapeño (optional)
- 1 Tsp Cilantro
- 1-2 Tbsp fresh lime juice
- Dash of sea salt and freshly ground pepper
Store bought or homemade tabouli (optional)
- 1.4 cup fine bulgur wheat
- 1 small garlic clove, minced
- Juice of 2 large lemons, to taste
- 3 cups chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh mint
- 1/2 pound, finely chopped tomatoes
- Dash of sea salt and freshly ground pepper
- 1 bunch of scallions, finely chopped
- 1/4 cup extra virgin olive oil
- 1 romaine lettuce heart, leaves separated, washed and dried
1 can black beans, drained and rinsed
Instructions:
- Preheat oven to 400 degrees F (204 degrees C).
- Add diced squash to a bare baking sheet (1 large or 2 small, depending on size of squash) and toss with oil, taco seasoning, and lime juice, then arrange in a single layer.
- Bake for 20-25 minutes, flipping once at the halfway point to ensure even baking. You’ll know it's done when fork tender, golden brown, and slightly caramelized.
- For the avocado drizzle, combine all the ingredients listed for the dressing in a high powered blender and blend until it has a drizzle/dressing like consistency. If it seems too thick just add a dash of water and blend more until you reach the dressing consistency. Place dressing in air tight container and store in refrigerator until ready to serve.
- For the Rice/Quinoa mixture, thoroughly rinse with cold water before placing in the rice cooker. Place the rice/quinoa mixture with 1 1/2 cup of water. In the rice cooker, it will take about 30 minutes.
- Drain and rinse the black beans. Cook on low heat for 5-10 minutes.
- To assemble the Butternut Squash Rice bowl: place brown rice/quinoa on the bottom, then black beans, butternut squash, tabouli, and drizzle avocado dressing on top.
- *Optional* For the Tabouli: Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell. Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.