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Poblano Squash Black Bean & Corn Burrito Bowl | Living Healthy in Seattle

Poblano Squash Black Bean & Corn Burrito Bowl

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1

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.