Burrito bowl… but make it fall!
Hi again.
It’s October, which means the fall feels have officially hit.
I’m always a fan of burrito bowls for their versatility (and deliciousness).
So, I decided to use up some extra delicata squash and make a whole burrito bowl situation out of it.
Genius idea, right?
Right.
For a little something different I roasted mild poblano peppers with the squash, then included the classic black bean + corn combo, along with a spiced cilantro lime “crema” of sorts, fluffy white rice, perfectly ripened avocado, sprouted pepitas aka pumpkin seeds, and crumbled vegan feta—since I’m high-key obsessed.
Mmmm mmm! What a tasty bowl of goodness.
P.S. If you have butternut squash on hand you could certainly swap in that type of gourd for the delicata. No sweat!
P.P.S. I used Primal Kitchen’s Whip Dressing & Spread, but feel free to use your fave mayo or vegan sour cream. Taste and season accordingly, adding more lime, cilantro, hot sauce, and salt as you see fit.
P.P.P.S. I know this recipe seems potentially hot hot hot! But’s it’s on the mild end of the spectrum… for my taste buds at least. This will of course depend on your particular poblano and the hot sauce you use.
Poblano Squash Black Bean & Corn Burrito Bowl
Ingredients
Base
- 1 1/2 cups cooked rice, hot (I used jasmine rice)
Roasted Veggies
- 1 1/3 cup delicata squash slices (seeds and pulp removed, skin intact—reference photo)
- 1/3 cup large dice / roughly chopped poblano pepper
- 1 teaspoon avocado oil, or enough oil to lightly coat vegetables
- Pink sea salt, to taste
Spiced Cilantro Lime Crema
- 2 tablespoons vegan mayo (I used Primal Kitchen Whip Dressing & Spread)
- 2 teaspoons finely chopped cilantro
- 1/2 teaspoon hot sauce (I use Melinda's Extra Hot), or to taste
- 1/4 teaspoon lime zest
- 1/4 teaspoon lime juice
Black Bean & Corn Mixture
- 1/2 teaspoon avocado oil
- 1/2 cup fresh or frozen corn
- 5 dashes chili powder, or to taste
- 5 dashes ground cumin, or to taste
- 1/2 cup canned black beans, rinsed, drained, and patted dry
- 1 teaspoon fresh lime juice
- 2 teaspoon finely chopped cilantro
- Pink sea salt, to taste
Toppings
- 1/2 avocado, sliced, for topping
- Sprouted pepitas
- Cilantro
- Hot sauce
- Vegan feta (I use Trader Joe's)
- Lime wedges, for serving
Instructions
- Prepare your rice.
- Meanwhile, heat the oven to 425. Line a rimmed large metal baking pan with parchment paper. Place the squash and peppers on the lined pan, then toss in oil to evenly coat. Roast for 10 minutes, flip, then roast for 10 minutes more, or until tender. Season with salt.
- In a small bowl, stir together the mayo, cilantro, hot sauce, lime zest, and juice. Taste, and adjust if you'd like.
- While the rice and squash/peppers are cooking, heat a medium-sized nonstick pan over medium-low heat. Add the oil, then the corn. Cook the corn for a couple minutes, then add the chili powder and cumin, cooking for one more minute. Fold in the beans and lime juice, then cook until warmed through. Season with cilantro and salt.
- Scoop the hot rice into a large bowl, then top with the roasted squash and peppers, black bean and corn mixture, crema, avocado, sprouted seeds, cilantro, hot sauce, and vegan feta, if you like. Serve with lime wedges.