Spicy Squash & Sweet Potato Rice Bowl
Why I Love This Recipe
FEATURING: Acorn squash, sweet potatoes, zucchini, peppers, onion, garlic, tomatoes, avocado, and cilantro.
A recipe with a few steps but that is still relatively simple and tastes great! Worth the work!
Ingredients You'll Need
FOR SQUASH & SWEET POTATOES:
1 tablespoon extra virgin olive oil
1/2 acorn squash, peeled and cubed (approx. 2 cups)
1/2 sweet potato, peeled and cubed (if you don’t have any, just add more squash)
1/2 onion, finely chopped
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon coriander
Juice of 1/4 lime
2 teaspoons maple syrup
FOR ROASTED ZUCCHINI & PEPPERS:
2 medium zucchinis, chopped into 3/4-inch chunks
1 red pepper, stemmed, seeded and sliced
1 tablespoon olive oil
FOR THE SPICY BEANS:
2 tablespoons oil
1 cup diced sweet onion
4 medium garlic cloves, minced
1 cup chopped fresh tomatoes
1 teaspoon chili powder
1 teaspoon dried oregano
1/2-1 jalapeno pepper, seeded and chopped (optional)
1/2 plus 1/8 teaspoon fine sea salt, or to taste
1 (14-ounce) can black beans (or other bean, such as white kidney beans), drained and rinsed
1/2 cup unpacked cilantro, large stems removed and finely chopped
FOR THE ASSEMBLY
1 avocado, peeled, pitted and sliced
Toasted pepitas (optional)
Cilantro and/or sliced green onions
Preheat oven to 400 degrees.
When over is hot, toss summer squash and peppers together with olive oil and spread evenly on a large baking sheet. Season with salt and black pepper. Roast 20-25 minutes until tender and golden.
Meanwhile, heat olive oil in a large skillet on medium-high heat. Add squash and sweet potatoes and saute five minutes. Add onion, salt and pepper and continue cooking, stirring occasionally, until the squash is tender and golden, about 15 minutes. Add chili powder, cumin,
coriander, lime juice and maple syrup and cook about 1 minute longer until fragrant.
Meanwhile, prepare the Spicy Beans: In a large wok or skillet, add the oil and melt it over medium heat. Stir in the onion and garlic, along with a pinch of salt, and sauté for about 5 to 6 minutes, until softened. Stir in the chopped tomatoes, chili powder, dried oregano, cayenne (if using), and 1/2 teaspoon of salt. Continue sautéing for another 3 to 5 minutes (increasing/reducing heat if necessary), until the tomato softens. Now stir drained and rinsed black beans. Cook for a few more minutes until heated throughout. Taste and add more salt if desired. Stir in the cilantro. You can leave the mixture over low heat until ready to serve or simply turn off the heat and reheat before serving.
To serve: Divide brown rice between bowls. Top with black beans, avocado, fermented vegetables, roasted veggies and butternut squash. Add a scoop of salsa. Sprinkle with pepitas (optional), and herbs.