A few leaves of kale (lightly massaged with olive oil)
¼ cup toasted pepitas
1 ripe avocado
¼ cup yogurt (vegan sub: ¼ cup cashews + ¼ cup water)
Juice of ½ lime
1 garlic clove
1 tablespoon minced onion
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ cup chopped cilantro
Sea salt and fresh black pepper
Water, as needed, to thin
Preheat oven to 400 degrees F.
Make the pico de gallo: In a small bowl, mix together the tomatoes, corn, onion, garlic, lime juice, serrano, and cilantro with pinches of salt and pepper. 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 (about 10 more minutes). Remove from oven and toss with the chili powder.
Make the avocado crema: 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, and the pico. Top with the toasted pepitas and serve with the avocado crema.
*If corn is out of season, skip it. If tomatoes are out of season, sub in a good store-bought salsa instead of making the pico recipe.
**If you don't have a blender, just mash the avocado with salt & lime for a quick and easy guacamole.
Recipe by Love and Lemons at https://www.loveandlemons.com/butternut-squash-burrito-bowls/