Roasted Butternut
Squash Burrito Bowls
Makes 4 Servings
If you've been looking for a reason to
literally eat the antioxidant rainbow,
these bowls are for you.
Roasted Butternut Squash
2 pounds butternut squash, cubed
1 tablespoon olive oil
¼ teaspoon cayenne pepper
½ teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon oregano
Black Bean Slaw
1 small head cabbage, finely shredded
(about 4–5 cups)
1 can black beans, drained and rinsed
1 bell pepper, diced
1/3 cup cilantro leaves, chopped
¼ cup freshly squeezed lime juice
1 tablespoon olive oil
Guacamole
2 avocados
¼ cup cilantro leaves, finely chopped
¼ cup red onion, finely chopped
1 jalapeño, seeded and finely chopped
2 tablespoons fresh lime juice
½ teaspoon salt
Preheat oven to 400°F.
Toss butternut squash cubes with oil, cayenne pepper, smoked paprika,
cumin, oregano, and a pinch of salt and pepper.
Place squash in a single layer on a large baking
sheet and roast for 25–30 minutes until tender.
While the squash is roasting, toss together the shredded cabbage, black
beans, bell pepper, cilantro, lime juice, and olive oil. Season to taste with
salt and pepper. Set aside.
In a separate bowl, mash together avocados, cilantro, red onion, jalapeño,
lime juice, and salt. Season to taste, if needed.
To serve, layer butternut squash and slaw in a bowl. Top with guacamole.
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