Black Bean And Squash Quinoa Bowl
Prep: 10 Minutes | Cook: 30 Minutes | Total: 40 Minutes | Serves: 2
This delicious and nutritious bowl is made with heart-healthy plant foods like butternut squash, quinoa, black beans, avocado, tomato, and spinach.
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Spread the butternut squash over the prepared baking sheet and sprinkle with the paprika and a pinch of salt. Roast for 30 to 35 minutes, flipping halfway through, until tender and golden brown.
- Meanwhile, rinse the quinoa in a fine-mesh sieve and drain well. Transfer the quinoa to a small saucepan and add 1 cup water and a pinch of salt. Bring to a boil, then reduce the heat to medium-low, cover with the lid slightly ajar, and simmer for 12 to 15 minutes, until the water has been absorbed. Remove from the heat, cover completely, and let stand for 5 minutes. Fluff the quinoa with a fork.In a separate small saucepan, stir together the black beans (with the liquid from the can), tomato paste, and a pinch of salt. Bring to a simmer over low heat and cook for about 10 minutes.
Dressing
Juice of 1 lime.
1½ tablespoons red wine vinegar.
1 tablespoon extra- virgin olive oil.
Pinch of garlic powder.
Sea salt and freshly ground black pepper.
To Make The Dressing In a small bowl, whisk together the lime juice, vinegar, olive oil, and garlic powder and season with salt and pepper.
Bowls
2 cups spinach.
1 cup cherry tomatoes, halved.
½ avocado, sliced.
To Assemble The Bowls Divide the butternut squash, quinoa, black beans, spinach, tomatoes, and avocado between two bowls. Top with the dressing and serve.
