Ingredients
Scale
- 1 medium butternut squash, diced
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 pinch cinnamon
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Spread the diced butternut squash in a single layer on a baking sheet.
- Drizzle with olive oil and sprinkle with salt, pepper, chili powder, and cinnamon.
- Toss to coat evenly.
- Roast for 25-30 minutes, flipping halfway through, until the squash is caramelized and crispy at the edges.
- In a bowl, combine the roasted squash, black beans, corn, and tomatoes. Mix thoroughly.
- Serve warm, adding any additional toppings as desired.
Notes
Customize with avocado, crispy onions, or any leftover proteins you have. If prepping ahead, roast the ingredients and assemble the bowl later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: butternut squash, burrito bowl, gluten free, healthy dinner, customizable recipe