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Ingredients:

  • 1 Tbsp chili powder
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ½ 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

Lime Cilantro Yogurt Dressing:

  • 1 cup plain Greek, or coconut yogurt
  • 1 tsp lime zest (1 large lime)
  • 2 Tbsp fresh lime juice (1 large lime)
  • 1 fresh garlic clove, minced
  • ⅓ cup chopped cilantro leaves
  • Sea salt and ground pepper to taste (about ¼ tsp of each)
  • Optional garnish: fresh cilantro and sliced jalapeno peppers

Instructions:

  1. Preheat your oven to 400 degrees and line a large baking sheet with parchment paper or a silicone mat.
  2. In a small bowl, whisk together all of the seasonings.
  3. Peel your butternut squash, cut in half, and remove the seeds. Cut the squash into medium bite-sized pieces.
  4. Toss these squash pieces with the avocado oil and your seasoning mixture.
  5. Spread your seasoned squash cubes evenly onto your prepared baking sheet and roast for 35-40 minutes, or until golden brown, tossing once halfway.
  6. In a medium glass bowl, add yogurt, lime juice and zest, garlic, cilantro, salt and pepper. Whisk until well combined.
  7. Spoon your cooked wild or brown rice equally into each serving bowl.
  8. Top evenly with your roasted butternut squash, black beans, corn, tomatoes, and avocado. 
  9. Drizzle your yogurt dressing over the top right before serving.
  10.  Stays great refrigerated for 3 days.

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