Squash & Black Bean Burrito Bowls with Greek Yogurt Salsa Verde

Squash & Black Bean Burrito Bowls with Greek Yogurt Salsa Verde

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!

Course Main

Cuisine Mexican Inspired

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 483

Author Ashlyn Edwards | Belle of the Kitchen

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!

Notes

Adapted from: Yummy Mummy Kitchen

Nutrition