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Southwest Butternut Squash Bowl

Course Main Course
Cuisine Mexican
Keyword Butternut Squash, Southwest
Servings 4

Ingredients

  • 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
  • salsa
  • nutritional yeast (optional)

Instructions

  • 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.