Squash & Black Bean Burrito Bowls
These Squash and Black Bean Burrito Bowls are topped with a creamy Greek Yogurt Salsa Verde. They are gluten-free, meatless, and the perfect healthy meal!
Raise your hand if you indulged a bit much over the weekend. I know I have my hand up! We had a great 4th of July weekend, but we definitely ate lots of deliciously-bad-for-you food. But I’ll admit, I enjoyed every morsel!
If you’re looking to get back on track this week, these Squash and Black Bean Burrito Bowls make for a delicious and healthy dinner option. They are gluten-free, meatless, low-fat/low-cal, and yet still perfectly filling. Top them off with the Greek Yogurt Salsa Verde and you’ve got an amazing meal!
I’ve also made these as enchiladas, as written over at Yummy Mummy Kitchen. Their recipe gave me the inspiration to make these into burrito bowls like I used to get from Chipotle. Ahhh, I miss Chipotle! We SO need one out here in Hawaii, and Chik-fil-a, too.
You can add other ingredients or toppings to this as you like. Next time I might add some corn and tomatoes. I love it with some sliced avocado on top, too.
Hope you enjoy.
Recipe: Squash & Black Bean Burrito Bowls with Greek Yogurt Salsa Verde
Ingredients
- 1 Tablespoon butter
- 1/2 cup onion,, diced
- 2 cups butternut squash, cubed and cooked (I used a package of frozen organic squash)
- 1/4 cup cilantro,, chopped
- 1 (15 oz) can black beans, drained and rinsed
- 1/4 cup plain Greek yogurt
- 1/2 cup green salsa
- 4 cups brown rice,, cooked
- shredded Mexican cheese
- sliced avocado, for topping
Instructions
- If using fresh butternut squash, roast in the oven until soft. Peel and chop into small pieces. I used frozen organic squash and simply cooked it on the stovetop. Also cook the rice according to package directions, or prepare using a rice cooker.
- Melt butter in a large skillet over medium heat and cook onion until soft, about 5 minutes. Add in cilantro, cooked squash, and black beans. Stir and cook for another minute or two.
- In a small bowl combine the Greek yogurt and green salsa.
- Divide the rice evenly between four bowls. Top each with the black bean and squash mixture, then drizzle with Greek yogurt salsa verde. Top with avocado slices and enjoy!
This sounds fantastic. I cannot wait to try this recipe.
Thanks Megan! I hope you love it!
Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST on Kitchen Dreaming.com ! I hope to see you there! Pinned
Dina@KitchenDreaming
Thank you for visiting and pinning, Dina!
Awesome dish that we will love! Thank you so much for sharing your post with Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
Miz Helen
Thank you, Miz Helen!
I love Chipotle too! This bowl is such a healthy alternative to a heavy burrito bowl. I’m starting to work on improving my diet & recipes like this one are great to have as choices.
Thanks Melissa! The squash really helps to bump up the health factor. I know I need that many nights, too! 🙂
I found this delicious post on the Inspiration Monday blog hop! I’m also your newest google+ follower.
Thanks
Angie
Thanks for following along, Angie!
Sorry, my website was incorrect in the last comment.
I guess I can stave off my desire to run off and live in Hawaii by reminding myself how blessed I am to have both Chipotle and Chick-fil-A within a few miles. This recipe does sound like a better option for my health though. If it’s any consolation, two packets of CFA’s avocado ranch dressing have a full day’s allotment of fat, even without the salad.
Oh yeah, there’s not really anything too healthy about CFA, but it’s just so darn good. I’ve never even had their Avocado Ranch Dressing, but I can only imagine how delicious and terrible it is for you all at the same time! Hawaii really is an amazing place to live, but island fever is very real! Somedays I’d trade it all just to sit on my parents’ porch with my mom and drink some southern sweet tea. 🙂
I love squash and black beans together. This has been pi need and will be made soon.
Thank you for visiting and pinning, Kristen!
What a great fusion dish… love how healthy it is too. Thanks for sharing your salad with us on foodie friday. pinned.
The ingredients taste so great together. 🙂 Thank you very much for stopping by, Diane!
Such a tasty and healthy recipe, thanks for sharing it at the #WWDParty.
Thanks Antionette!
Looks delicious to me! We love burritos here, but I haven’t made burrito bowls too often! Definitely a must-try! Thanks so much for sharing at Foodie Fridays!
Thank you, Michelle!
oh YUM! Love all these ingredients but has never occurred to me to put them altogether like this 🙂 Visiting from the link up 🙂
I know what you mean, and they really do taste great together! Thank you so much for visiting!
Stopping over from Bloom Designs link party. This looks so fresh and delicious. Pinned!
Thank you so much for visiting and pinning, Jill!
These look great! We’ve been trying to make more meatless meals lately, and I can’t wait to give these a try!
I love having a couple of meatless meals each week. Hope you enjoy them, Jennifer!
Oh man, this looks like EXACTLY the type of dinner I’ve been craving but couldn’t quite put my finger on – thanks for figuring out dinner for me!! I love the Greek yogurt in here 🙂
I had the same feeling when I decided to make this! Thanks so much for visiting and commenting!
This looks great! And so healthy. I love squash. YUM!
Thanks Kelley! I’m a big fan of squash, too! Just gotta get my hubby more on board with it. 🙂