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an overhead shot of two burrito bowls and a skillet of seasoned black beans on a blue backdrop

Black Bean and Delicata Squash Burrito Bowls


  • Author: Allison
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

Wholesome, flavourful black bean burrito bowls with delicata squash, cilantro lime rice, avocado crema, and slaw!


Ingredients

Scale

Roasted Delicata Squash

  • 2 medium delicata squash
  • 1 1/2 tablespoons extra virgin olive oil
  • Pinch each fine sea salt and freshly ground black pepper
  • 2 tablespoons chipotle-spiced barbecue sauce

Cilantro Lime Rice

  • 1 1/2 cups brown rice
  • 2 3/4 cups water
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons freshly squeezed lime juice
  • 1/3 cup finely chopped cilantro

Black Beans

  • 2 tablespoons extra virgin olive oil
  • 1 medium red onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • Pinch of chili flakes or cayenne
  • 2 teaspoons ground cumin
  • 1 teaspoon mild chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 3 cups cooked black beans (or 2 14-oz cans, drained and rinsed)
  • 3 tablespoons freshly squeezed lime juice, or to taste
  • 1/4 cup cilantro, finely chopped

Cabbage Slaw

  • 1/2 of a small head of red cabbage, grated
  • 1 kohlrabi, peeled and grated
  • 2 medium carrots, grated
  • 1 crisp sweet apple, grated
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon mayonnaise or tahini
  • 3 tablespoons freshly squeezed lime juice
  • 1 tablespoon maple syrup or sugar
  • 1 teaspoon dijon mustard
  • 1 large garlic clove, minced
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 1 teaspoon ground cumin

Avocado Crema

  • 1 ripe avocado
  • 24 tablespoons freshly squeezed lime juice, to taste
  • 1 large garlic clove, minced
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 1/2 cup cilantro
  • Water, as needed to thin

For Serving

  • Salsa
  • Crumbled feta (optional)

Instructions

  1. Prepare the squash: Chop the ends off of the squash and slice in half lengthwise. Scrape out and discard the seeds using a spoon. Slice into 1/2-inch semicircles and place in a bowl. Drizzle with the olive oil, sprinkle with the salt and pepper, and add the barbecue sauce. Toss to coat.
  2. Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper. Place the sliced squash in an even layer on the baking sheets, leaving a bit of space between each slice.
  3. Roast the squash for 25-30 minutes, or until fork tender and lightly browned.
  4. Meanwhile, cook the rice: Combine the rice, water, and salt in a medium saucepan over high heat. Bring to a boil, then turn down heat to low and cover. Cook for 45 minutes. Remove from the heat, fluff with a fork, and stir in the lime juice and cilantro. Cover again and set aside until ready to serve.
  5. Make the black beans: While the rice is cooking, warm the oil in a large skillet over medium heat. Add the onion and garlic. Cook, stirring occasionally, for five minutes. Next, add the red pepper, salt, pepper, chili flakes or cayenne, cumin, chili powder, coriander, smoked paprika, and oregano. Cook for three more minutes. Finally, add the black beans. Cook until the beans are warmed through. Remove from the heat and stir in the lime juice and cilantro. Cover and set aside until ready to serve.
  6. Make the slaw: Place all of the grated vegetables in a bowl. Combine the olive oil, mayo or tahini, lime juice, maple syrup, dijon, garlic, sea salt, pepper, and cumin in a jar, secure the lid, and shake to combine. Or simply whisk the dressing ingredients together in a bowl. Drizzle the dressing over the grated vegetables and toss to coat.
  7. Make the avocado cilantro cream: Scoop out the avocado flesh and place in a food processor fitted with the ‘S’ blade.  Add the lime juice, garlic, salt, pepper, and cilantro. Turn on the food processor and process until smooth, pausing as needed to scrape down the sides and adding up to two tablespoons of water if desired to thin it out. Transfer into a serving dish or airtight container.
  8. Serve! Place desired amounts of rice, beans, slaw, and squash in bowls. Add avocado crema, salsa, and feta, if using.

Notes

There is a fair amount of lime juice in this recipe- about a 1/2 cup in total. You’ll need around 4 juicy limes to get this much. If your limes aren’t very juicy, feel free to sub in some lemon juice to compensate.

  • Category: Main Dish
  • Cuisine: Mexican

Keywords: black bean and delicata squash burrito bowls