Squash + Black Bean Quinoa Bowls with Avocado Dressing

MEAL TYPE: Entree, Salad

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegan

MAKES 4 SERVINGS

Thanks to the balance of protein, fat, and fiber, this vegetarian dish is hugely satisfying. Added bonus: The herbs, spices, and garlic provide anti-inflammatory and detox support.

INGREDIENTS

1 medium butternut squash, peeled, seeded, and cut into ½-inch cubes (about 3+ cups)

2 Tbs. olive oil, divided

1 ½ Tbs. chili powder

1/4 tsp. ground cumin

1 tsp. turmeric

1 cup dry quinoa

1 medium red onion, peeled and diced

1 large green bell pepper, seeded and diced

1 (15-oz) can black beans, rinsed and drained

1/2 tsp. salt

1 cup cilantro, diced

1 large ripe avocado

1/4 cup olive oil

2 cloves garlic, minced

Juice from 1 large lime

Pinch of crushed red pepper flakes (optional)

1/4 cup water (more if dressing is too thick)

A dash of your favorite hot sauce (optional)

PRINT | EMAIL

INSTRUCTIONS

Preheat the oven to 400F degrees.
Toss the butternut squash with 1 Tbs. oil, chili powder, cumin, and turmeric on a large baking sheet. Sprinkle with salt. Roast in the oven until squash is lightly browned on all sides and fork tender, about 15 to 20 minutes. Toss squash halfway through cooking time.
Combine 1 cup of dry quinoa with two cups of water. Bring to a boil. Cover, reduce heat to low, and cook until quinoa has absorbed water and is easily fluffed with a fork, about 15 minutes.
Heat a large skillet over medium-high heat. Add remaining 1 Tbs. of oil. Toss in onion and cook for about 5 to 8 minutes, stirring often. Add bell pepper and cook for about 3 to 5 more minutes. Add black beans and turn heat to medium-low. Stir often until beans are heated through.
To make the dressing, place the last seven ingredients (avocado, olive oil, garlic, lime juice, salt, red pepper flakes, water) in a food processor or high-speed blender. Whirl away until smooth and creamy. If dressing is too thick, add a little more water.
Once squash has cooked, remove from oven. In a large bowl, combine the squash with the quinoa and black-bean mixture. Stir in cilantro. Divide among four plates and drizzle with creamy avocado dressing. Add a dash of your favorite hot sauce if you enjoy more spice!

*Note, you may have extra dressing. Store in an air-tight container in the fridge for up to 3 days.

11 people have left a comment. Join the conversation!

aprildouglaswink SAID:

01/15/2015 |Reply

Just made this with roasted sweet potato in place of the butternut squash. Super yummy.
rebecca.meurer SAID:

09/30/2014 |Reply

This was fantastic! One time saver – you don’t have to peel butternut squash if you’re roasting it. The skin softens up and is quite tasty. And that makes prep really fast!

onlinesupport REPLIED:

09/30/2014 |Reply

Thanks for the great suggestion!

ctstilley SAID:

09/04/2014 |Reply

um, yes. yes, yes, yes. heaven in a bowl.
vmwear SAID:

05/20/2014 |Reply

I love this salad! The leftovers are amazing!
griffith.amy SAID:

03/19/2014 |Reply

This is DELICIOUS! We ate ours warm, but I think it would also be wonderful cold. Fantastic recipe.
knevulous SAID:

03/07/2014 |Reply

looks delicious! can you provide the nutritional information too? else i’ll enter it into MyPlate to find out.

onlinesupport REPLIED:

03/08/2014 |Reply

Hi Kelly! We do not count calories, but prefer to practice listening to our bodies to eat when hungry and to stop eating when satiated. Take a look at the barre3 Portion Rx to help you balance your plate with healthy fats, fiber, and protein. That being said, if you want to find out the number of calories, you may plug the recipe into the custom calorie entry tool at http://www.nutritiondata.self.com/tools/caloric-ratio-search

caitlin.r.wells SAID:

02/26/2014 |Reply

Oh wow, this is absolutely fantastic. Totally worth the effort!
christine.hitchcock SAID:

02/24/2014 |Reply

Absolutely delicious!
vanessahleahey SAID:

02/21/2014 |Reply

Very filling and yummy!

We'd love to hear from you! Cancel reply

NEXT IN SALAD

NEXT IN Salads