Black Bean & Squash Burrito Bowls
Burritos, in bowl form, are just as tasty but faster and pack up easier. If you want, you can crush up a handful or tortilla chips on top for a nice salty crunch. This is a great one to scale up for meal prep in advance, arranging each bowl in to-go containers.
Servings: 3 servings
Ingredients
- 1 15oz can black beans, or kidney beans (about 1 1/2 cups), drained and rinsed
- 1 Tbsp tahini
- 1 Tbsp apple cider vinegar
- 1 1/2 tsp chili powder
- pinch sea salt
- 1 1/2 cups cooked quinoa, or brown rice
- 3/4 cup corn
- 1/2 squash, baked or steamed
- 2-3 cups spinach, chopped
- 1 avocado, chopped or mashed, or a scoop of guacamole
- 1 Tbsp lime juice
- 3 Tbsp salsa
Instructions
- In a bowl, whisk together the tahini and vinegar, until thick. Add the chili powder, salt, and a tablespoon or two of water, and stir through until smooth and creamy. Toss the beans in the dressing.
- Divide the beans, rice/quinoa, corn, and scoops of cooked squash between 3 bowls or to-go containers. You can heat these up if you want, in the oven (or toaster oven) or microwave, or enjoy cold.
- Add the spinach and avocado/guacamole. Top with a drizzle of lime juice, a scoop of salsa, and any other toppings you like.
Nutrition
Calories: 438kcal | Carbohydrates: 66g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 610mg | Potassium: 1160mg | Fiber: 19g | Sugar: 3g | Vitamin A: 2700IU | Vitamin C: 36.3mg | Calcium: 120mg | Iron: 6.1mg
