butternut squash and black bean quinoa bowls with vegan chipotle sauce
Servings: 4 large servings
for the chipotle sauce
- 12 oz Mori-Nu soft silken tofu
- 2-3 tablespoon chipotle en adobo sauce depending on how spicy you would like it
- juice of 1 lime
- ½ teaspoon cumin
- ½ teaspoon salt
for the butternut squash:
- 1 medium butternut squash peeled, seeds removed, and diced
- 1 tablespoon olive oil
- 1 teaspoon sea salt
for the quinoa:
- 1 cup dry quinoa
- 2 cups of water
- dash of salt
for the rest:
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 red bell pepper seeds and stem removed and finely diced
- 1 jalapeño seeds and stem removed, and finely diced
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon salt
- 1 15 oz can black beans, drained and rinsed
- chopped cilantro for topping
- additional diced jalapeño for topping
For the butternut squash:
Preheat oven to 400 degrees F.
Line baking sheet with foil.
Toss cubed butternut squash with olive oil and sprinkle with sea salt.
Place on prepared baking sheet and place in preheated oven.
Roast for 40-50 minutes, until squash is tender. Toss the squash halfway through.
For the quinoa:
Combine dry quinoa with 2 cups of water and salt in small pot.
Bring to a boil, then reduce heat and cover with lid.
Simmer until quinoa is sprouted, 15-18 minutes.
For the onions and peppers:
Heat olive oil over medium-high heat in large skillet.
Add onion and red bell peppers, cooking until they begin to soften, about 5 minutes.
Add jalapeño, cumin, chili powder, and salt, and cook another 3-4 minutes.
Add black beans and stir to combine. Remove from heat.
To put it all together:
Add quinoa and butternut squash to skillet (if it's large enough - if not, put it all in a large bowl) and toss with onion, pepper, and bean mixture.
Scoop into bowls or on plate.
Drizzle with chipotle sauce and then top with chopped cilantro and diced jalapenos.
Serve and enjoy!