Roasted Squash and Black Bean Bowls
Home cooking
Cumin-roasted butternut squash with black beans and lime yogurt.
- Servings (recipe yield)
- 4 servings
- Prep time
- 14 min
- Cook time
- 28 min
- Rest / chill / soak
- 0 min
- Total time
- 42 min
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Ingredients
- 1½ lb, peeled and cubed butternut squash
- 2 tbsp olive oil
- 1 tsp ground cumin
- one 15 oz can, drained canned black beans
- 2 cups cooked brown rice
- ½ cup plain yogurt
- 2 tbsp lime juice
- to taste salt
Instructions
- Heat the oven to 425°F (220°C). Toss squash with oil, cumin and salt and roast 24 to 28 minutes, turning once.
- Warm beans and rice. Stir lime juice and a pinch of salt into the yogurt.
- Divide rice, beans and squash among bowls and add the lime yogurt.
Source: Pantry Formula original recipe · Public-domain source license