Roasted Butternut Squash and Chickpea Burrito Bowls

Burrito bowls are always a practiced idea. I dear throwing a bunch of roasted veggies, leftover shredded chicken, in addition to avocado onto leftover rice or cauliflower rice as well as calling it dinner. It’s SO slowly, healthy, as well as SO delicious. These are no exception. This meal comes together in merely nearly xxx minutes, together with it’second completely constitute based too full of salubrious goodness. Plus, it contains i of my favorite autumn ingredients that I’thousand super excited well-nigh adding to everything inward the coming months. Butternut!


The butternut mash gets sugariness together with caramelized in the oven, together with it’second a perfect complement to the smoky spices. The chickpeas go slightly crispy and gilded also, which I dearest, because texture.

Avocado together with salsa get added into the mix, merely y'all can add whatever you similar! Cheese, for instance, would live fabulous here. Shocker, I know.

I know I’m e'er talking nearly meal prep together with how much I beloved it, too how crucial it is to staying good for you as well as on rails during the calendar week, merely this is a fantastic recipe to brand for repast prep purposes. Roast your chickpeas as well as butternut on a Lord's Day, cook your rice, in addition to you’re minutes away from a delish together with healthy repast any mean solar day of the week.

Also if you couldn’t say, I’one thousand sort of obsessed with Mexican food. It merely then happens that 3 of the concluding five recipes I’ve posted are Mexican/Tex-Mex. I’one thousand non sorry well-nigh it.

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Roasted Butternut Squash as well as Chickpea Burrito Bowls

Course

Main

Prep Time x minutes

Cook Time thirty minutes

Total Time forty minutes

Servings four

Author Molly (Spices in My deoxyribonucleic acid)

Ingredients

• 
  i
  c.
  dark-brown rice
  


• 
  iv
  c.
  cubed butternut crush
  


• 
  one
  (fifteen oz.) tin can chickpeas, drained and rinsed
  


• 
  two
  T.
  olive oil
  


• 
  1 ane/2
  tsp.
  cumin
  


• 
  1
  tsp.
  chili pulverization
  


• 
  1/4
  tsp.
  smoked paprika
  


• 
  1/2
  tsp.
  garlic pulverisation
  


• 
  ane/2
  tsp.
  onion pulverization
  


• 
  one/four
  tsp.
  common salt
  


• 
  1/4
  tsp.
  pepper
  


• 
  2
  bell peppers, hinly sliced (I used 1 reddish, i yellow)
  


• 
  1/two
  of a medium cherry onion, thinly sliced
  


• 
  1/4
  c.
  chopped cilantro
  


• 
  one
  avocado, sliced
  


• 
  ane/two
  c.
  your favorite salsa
  


• 
  lime wedges for serving
  


• 
  hot sauce for serving
  

Instructions

1. 
   

   Cook brown rice according to parcel directions. Preheat oven to 400℉. Meanwhile, add cubed butternut too chickpeas to a big rimmed backing canvas. Drizzle with a tablespoon of the olive oil in addition to toss to coat. In a pocket-size bowl, stir together the cumin, chili pulverization, smoked paprika, garlic pulverisation, onion powder, salt, and pepper. Sprinkle spice mixture over the butternut in addition to chickpeas too toss to coat.

   
   


2. 
   

   Roast for twenty-25 minutes until squelch is tender too chickpeas are slightly gold. While squeeze is roasting, rut the other tablespoon of olive fossil oil inward a medium skillet over medium/high rut. Add the sliced bell peppers and onion and sauté for half-dozen-vii minutes until tender. I like to allow mine go a trivial charred on the edges.

   
   


3. 
   
   To get together, add together rice to bowls as well as height alongside sautéed bell peppers as well as onion, a scoop of the butternut together with chickpeas, a spoonful of salsa, chopped cilantro, hot sauce if desired, in addition to a lime wedge.
   
   

 

And yes, I do add together avocado to everything.

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