Acorn Squash and Black Bean Bowls
Acorn Squash and Black Bean Bowls
Ingredients
For the Roasted Acorn Squash
- 2 acorn squash, medium, halved, seeded, and cut into 1-inch wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
For the Black Bean Mixture
- 1 tablespoon olive oil
- 1/2 red onion, chopped
- 2 cloves garlic, minced
- 1 can canned black beans, 15 ounce, rinsed and drained
- 1 can canned diced tomatoes with green chilies, 10 ounce, undrained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving
- 3 cups cooked rice, brown or white
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup Cotija cheese, crumbled (or feta cheese)
- 1/4 cup sour cream or Greek yogurt
- hot sauce, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, toss the acorn squash wedges with 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon chili powder, and 1/2 teaspoon cumin until evenly coated. Spread the squash in a single layer on the prepared baking sheet.
⏱️ 5 min
- 3
Roast the acorn squash for 25-30 minutes, flipping halfway through, until tender and slightly caramelized. Set aside.
⏱️ 30 min•🌡️ 400
- 4
While the squash is roasting, prepare the black bean mixture. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped red onion and cook for 3-4 minutes until softened.
⏱️ 5 min
- 5
Add the minced garlic to the skillet and cook for another 1 minute until fragrant.
⏱️ 1 min
- 6
Stir in the rinsed black beans, undrained diced tomatoes with green chilies, 1 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has slightly thickened.
⏱️ 7 min
- 7
Remove the black bean mixture from the heat and stir in the fresh lime juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min
- 8
To assemble the bowls, divide the cooked rice among 4 serving bowls. Top each with a generous portion of the roasted acorn squash and black bean mixture.
⏱️ 3 min
- 9
Garnish each bowl with diced avocado, fresh chopped cilantro, crumbled Cotija cheese, a dollop of sour cream or Greek yogurt, and a drizzle of hot sauce, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Acorn Squash and Black Bean Bowls
Ingredients
For the Roasted Acorn Squash
- 2 acorn squash, medium, halved, seeded, and cut into 1-inch wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
For the Black Bean Mixture
- 1 tablespoon olive oil
- 1/2 red onion, chopped
- 2 cloves garlic, minced
- 1 can canned black beans, 15 ounce, rinsed and drained
- 1 can canned diced tomatoes with green chilies, 10 ounce, undrained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving
- 3 cups cooked rice, brown or white
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup Cotija cheese, crumbled (or feta cheese)
- 1/4 cup sour cream or Greek yogurt
- hot sauce, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, toss the acorn squash wedges with 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon chili powder, and 1/2 teaspoon cumin until evenly coated. Spread the squash in a single layer on the prepared baking sheet.
⏱️ 5 min - 3
Roast the acorn squash for 25-30 minutes, flipping halfway through, until tender and slightly caramelized. Set aside.
⏱️ 30 min•🌡️ 400 - 4
While the squash is roasting, prepare the black bean mixture. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped red onion and cook for 3-4 minutes until softened.
⏱️ 5 min - 5
Add the minced garlic to the skillet and cook for another 1 minute until fragrant.
⏱️ 1 min - 6
Stir in the rinsed black beans, undrained diced tomatoes with green chilies, 1 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has slightly thickened.
⏱️ 7 min - 7
Remove the black bean mixture from the heat and stir in the fresh lime juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min - 8
To assemble the bowls, divide the cooked rice among 4 serving bowls. Top each with a generous portion of the roasted acorn squash and black bean mixture.
⏱️ 3 min - 9
Garnish each bowl with diced avocado, fresh chopped cilantro, crumbled Cotija cheese, a dollop of sour cream or Greek yogurt, and a drizzle of hot sauce, if desired. Serve immediately.
⏱️ 2 min