Spicy Butternut Squash Brown Rice Bowl

Make this yummy southwestern grain bowl! Top brown rice with spicy roasted butternut squash, black beans, crunchy pepitas, and a spicy cumin-lime drizzle!

Squash

1 tablespoon extra virgin olive oil
1 lb cubed and peeled butternut squash
1/2 onion, finely chopped
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon coriander
Juice of 1/4th a lime
2 teaspoons maple syrup
Roasted vegetables

2 medium summer squash, chopped into 3/4-inch chunks
1 red pepper, stemmed, seeded and sliced
1 tablespoon olive oil
Cumin-Lime Crema

1/2 cup yogurt
Juice of 1/2 lime
1 teaspoon maple syrup
1/2 teaspoon cumin
Bowl

Cooked brown rice
1 can black beans, drained and rinsed
1 avocado, peeled, pitted and sliced
Fermented veggies (I used Farmhouse Culture taqueria mix)
Fresh salsa
Toasted pepitas
Goat cheese, crumbled
Cilantro and/or sliced green onions

View the full recipe at The Joy of Eating →