I probably make Burrito Bowls for dinner about once a week. They are quick, easy, insanely good and great for lunch leftovers. Black beans, tomatoes, quinoa, avocados and more! They're a great source of protein, iron, and calcium.
Makes 2-4 bowls
1 cup quinoa (cook according to directions - 1 part quinoa, 2 parts water)
1-2 cups chopped lettuce (or spinach or kale)
1/2 butternut squash, diced & roasted at 350 degrees for 30-45 minutes
1 can black beans, drained & rinsed
1/2 cup carrots, shredded
1 bell pepper, chopped
1 cup tomoatoes, diced
1/2 cup red or green onions
1 cup frozen corn, thawed
2-3 radishes, sliced
1-2 avocados, sliced
2 limes, juiced
Cook & Roast
Cook the quinoa in your rice cooker or on your stove top.
Roast the butternut squash on a silicon baking mat at 350 degrees for 30-45 minutes.
Chop the remaining ingredients and mix together in a large bowl.
Add in the cooked quinoa and butternut squash at the end and top with the juice of two limes.
You can also add one cup of salsa over the top for an extra punch!