Roasted Butternut Squash Burrito Bowls | Lunch Recipes
Recipe by Leily Sanchez from Lunch Recipes.
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Cooking tools:
- Saucepan
- Stove
- Oven
- Mixing bowl
- Measuring spoon
- Baking sheet
- Chef's knife
- Cutting board
- Can opener
- Colander
- Microwave
- Spoon
- Spatula
Ingredients
- 1 ½ cup water
- ¾ cup uncooked regular brown rice
- 2 teaspoons 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
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