Vegetarian Taco Bowl
With delicata squash, guacamole and black beans, this vegetarian spin on a taco rice bowl is easy to make, delicious and satisfying.
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Cooking tools:
- Oven
- Stove
- Saucepan
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Serving bowl
Ingredients
- 2 cups Carolina® Organic White Rice
- 1 large or 2 small delicata squash (about 2 lb)
- 4 tsp olive oil
- 1 tbsp honey
- 2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 cups lettuce, shredded
- 1 can (19 oz) black beans, drained and rinsed
- 1 cup guacamole
- 1 cup pico de gallo
- 1/2 cup sour cream
- Lime wedges, for serving
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