The color in this dish screams nutrition! Feasting on plant-based meals like this one comes with tons of benefits, one being maintaining a healthy weight. Some of the credit goes to the fiber found in whole grains, beans, veggies and fruit. It satisfies the appetite with essentially no calories. Plant-based foods can even slightly increase the metabolism after meals. As a result, without counting calories or limiting carbohydrates (both things that are anything but fun), those who move from the Standard American Diet to plant-based eating will find themselves losing weight. It’s no surprise that people who eat more plants and less animal products and processed foods are much more likely to be a healthy weight. And the best part – having a healthy weight shrinks the risk of both chronic and acute diseases.
This southwest bowl can be enjoyed hot or cold, making it the perfect packed lunch. Use your favorite salsa to make sure it has just the right amount of spicy. Red pepper flakes can be added for an extra kick.
To make into a freezer meal, follow the full recipe and assemble individual servings – excluding salsa and nutritional yeast – into 4 freezer bags or freezer safe containers. To reheat, pour into a microwave-safe bowl, microwave for 1 minute, stir and then heat for an additional minute. Top with salsa and nutritional yeast to serve.
Southwest Butternut Squash BowlPrint
- 1 cup brown rice
- 2 cups water
- 1 butternut squash, peeled and cubed (1/2 inch thick)
- 1 red onion, sliced
- 3 cups broccoli florets
- 1 tsp chili powder
- 1 cup frozen corn
- 1 can black beans, drained and rinsed
- 1 bell pepper, thinly sliced
- nutritional yeast (optional)
- Place brown rice and water in a medium sauce pan over medium heat. Bring to a boil. Cover, reduce heat to low and let simmer for 30 minutes. Turn off heat and let sit for 15 minutes before fluffing with a fork.
- Preheat oven to 400 degrees F. Place butternut squash cubes, sliced onion and broccoli florets on a large baking sheet. Sprinkle with chili powder. Cook for 25 minutes or until squash is soft.
- Heat corn in a small saucepan on the stove over medium heat or by microwaving for 90 seconds.
- Begin assembling by dividing rice into 4 bowls. Top with 1/4 of roasted vegetables, cooked corn, black beans and sliced bell peppers.
- Finish with salsa and nutritional yeast.
Looking for other Southwest flavored dishes? Check these out: One Pan Mexican Quinoa, Crock-pot Tacos, Loaded Baked Potato