Sometimes I feel like I have a never-ending stream of ideas. One idea leads to the next and a few tangents later they multiply into lists full of recipe possibilities. Other times, I’m completely blank.
This is the part where I usually talk about how I was romantically re-inspired after a stroll through the farmers market. But not this time. This weekend, we strolled and we market-ed. Still blank. Then, this idea popped into my head at Chipotle, of all places.
It was a rare day that we were even at Chipotle, (we usually favor our local Freebirds). Either way, I’m a sucker for a burrito bowl and I loved the idea of adding butternut squash for a seasonal spin.
I’m also a sucker for alliteration – so the 3 B’s in Butternut Burrito Bowl had a nice ring to it. Although I actually have 4 B’s in here, if you count the brown rice. (btw, if anyone from Chipotle is reading this: Brown Rice. Just sayin’).
This ingredient list looks long, but feel free to take it in pieces. No corn? Skip it. Tomatoes out of season? Use a good store-bought salsa instead.
I made a creamy avocado sauce with yogurt and cilantro. If you’re vegan, you can use cashews and water in place of the yogurt. And if you’re blender-less (or just short on time), mash up the avocado with lime and salt for a basic no-fuss guacamole. If you’re paleo – leave out the rice and beans and turn this into a big kale salad.
- 1 small butternut squash, peeled & cubed
- drizzle of olive oil
- salt & pepper
- ½ teaspoon chili powder
- 2 cups cooked brown rice
- 1 can black beans, drained and rinsed
- a few leaves of kale (lightly massaged with olive oil)
- ¼ cup toasted pepitas
- 1 cup chopped tomatoes
- ½ cup fresh corn kernels
- ¼ cup finely chopped red onion
- 1 clove minced garlic
- juice of 1 lime
- ½ sliced serrano
- small handful chopped cilantro
- salt, pepper
- 1 ripe avocado
- ¼ cup yogurt (vegan sub: ¼ cup cashews + ¼ cup water)
- juice of ½ lime
- 1 clove garlic
- 1 tablespoon minced onion
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ cup chopped cilantro
- salt & pepper, to taste
- a little water, if necessary to thin
- Preheat oven to 400 degrees F.
- In a small bowl, mix together all of the pico de gallo ingredients. Let chill for at least 30 minutes. Taste and adjust seasonings before serving.
- Drizzle the butternut squash with a little olive oil, salt & pepper. Roast for 30 minutes, check and flip and continue roasting until golden brown (approx. 10 more minutes). Remove from oven and toss with chili powder.
- In a blender, mix together the avocado, yogurt (or cashews), lime, garlic, onion, cumin, coriander, cilantro, salt & pepper. Blend until smooth. Taste and adjust seasonings. Chill until ready to use.
- Assemble bowls with brown rice, black beans, kale, butternut squash, pico. Top with toasted pepitas and serve with avocado crema.
If you don't have a blender, just mash the avocado with salt & lime for a quick and easy guacamole.