Black Bean & Squash Burrito Bowls

Prep Time: 10

Total Time: 10

Servings: servings

Course: Lunch-To-Go, Main Dish

Cuisine: Mexican, South American

Author: Heather Nicholds

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.

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