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Ingredients:
1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp dried oregano
1 tsp paprika
2 tsps ground cumin
1 tsp sea salt
1 tsp ground pepper
1 large butternut squash
2 Tbsps olive or avocado oil
2 cups cooked organic black beans, drained and rinsed well
2 cups frozen organic sweet corn, thawed
2 cups cooked wild, or brown rice
2 cups cherry tomatoes, halved or quartered
1 avocado, sliced
For your Lime Cilantro Yogurt Dressing:
1 cup coconut yogurt or plain Greek
1 tsp lime zest (1 large lime)
2 Tbsp fresh lime juice (1 large lime)
1 fresh garlic clove, minced
1/3 cup chopped cilantro leaves
sea salt and ground pepper, to taste, about 1/4 teaspoon each
Instructions:
- Preheat oven to 400 degrees f & line a large baking sheet with parchment paper or a silicone mat.
- In a small bowl, whisk together all the seasonings.
- Peel your butternut squash, cut in half, and remove the seeds. Cut the squash into medium bite-sized pieces as shown. Toss these squash pieces with the avocado oil, & your seasonings mixture. Spread your seasoned squash cubes evenly onto your prepared baking sheet & roast for 35-40 minutes, or until golden brown, tossing once halfway.
- In a medium glass bowl, add yogurt, lime juice and zest, garlic, cilantro, salt & pepper. Whisk until well combined.
- Spoon your cooked wild, or brown rice equally into each serving bowl. Top evenly with your roasted butternut squash, black beans, corn, tomatoes & avocado. Garnish with fresh cilantro and jalapeño if you wish! Drizzle your yogurt dressing over the top right before serving.
