Burrito bowls are always a good idea. I love throwing a bunch of roasted veggies, leftover shredded chicken, and avocado onto leftover rice or cauliflower rice and calling it dinner. It’s SO easy, healthy, and SO delicious. These are no exception. This meal comes together in just about 30 minutes, and it’s completely plant based and full of healthy goodness. Plus, it contains one of my favorite fall ingredients that I’m super excited about adding to everything in the coming months. Butternut!
The butternut squash gets sweet and caramelized in the oven, and it’s a perfect complement to the smoky spices. The chickpeas get slightly crispy and golden too, which I love, because texture.
Avocado and salsa get added into the mix, but you can add whatever you like! Cheese, for example, would be fabulous here. Shocker, I know.
I know I’m always talking about meal prep and how much I love it, and how crucial it is to staying healthy and on track during the week, but this is a fantastic recipe to make for meal prep purposes. Roast your chickpeas and butternut on a Sunday, cook your rice, and you’re minutes away from a delish and healthy meal any day of the week.
Also if you couldn’t tell, I’m kind of obsessed with Mexican food. It just so happens that three of the last five recipes I’ve posted are Mexican/Tex-Mex. I’m not sorry about it.
Roasted Butternut Squash and Chickpea Burrito Bowls
- 1 c. brown rice
- 4 c. cubed butternut squash
- 1 (15 oz.) can chickpeas, drained and rinsed
- 2 T. olive oil
- 1 1/2 tsp. cumin
- 1 tsp. chili powder
- 1/4 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 bell peppers, hinly sliced (I used one red, one yellow)
- 1/2 of a medium red onion, thinly sliced
- 1/4 c. chopped cilantro
- 1 avocado, sliced
- 1/2 c. your favorite salsa
- lime wedges for serving
- hot sauce for serving
Cook brown rice according to package directions. Preheat oven to 400℉. Meanwhile, add cubed butternut and chickpeas to a large rimmed backing sheet. Drizzle with a tablespoon of the olive oil and toss to coat. In a small bowl, stir together the cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Sprinkle spice mixture over the butternut and chickpeas and toss to coat.
Roast for 20-25 minutes until squash is tender and chickpeas are slightly golden. While squash is roasting, heat the other tablespoon of olive oil in a medium skillet over medium/high heat. Add the sliced bell peppers and onion and sauté for 6-7 minutes until tender. I like to let mine get a little charred on the edges.
- To assemble, add rice to bowls and top with sautéed bell peppers and onion, a scoop of the butternut and chickpeas, a spoonful of salsa, chopped cilantro, hot sauce if desired, and a lime wedge.
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