Roasted Butternut Squash Burrito Bowls | Lunch Recipes | Umami

Ingredients

• 1 ½ cup water
• ¾ cup uncooked regular brown rice
• 2 teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• 1 tablespoon olive oil
• ½ teaspoon salt
• 1 1.5 pound butternut squash, halved, seeded, peeled, and cut into 1/2-inch slices
• 1 lime, halved
• 1 15 ounce can black beans, undrained
• Toppers, such as avocado, fresh salsa, queso fresco, and/or fresh cilantro