Only 10 ingredients
For this versatile Mexican-inspired colourful bowl that your loved ones are gonna thank you for!
If you don’t shy away from some extra protein, like us, cooked black beans, smoky chipotle Tempeh, and quinoa are great to pair this plant-based vegan dish with.
Very cozy very fall!
4 cups cubed butternut squash
2 Tablespoon melted coconut oil
1 tablespoon cumin powder
1/2 tablespoon chili powder
1/2 tablespoon sea salt, divided
1 tablespoon maple syrup
2 poblano or 10-12 shishito peppers
2 cups thinly sliced red cabbage
1 ripe avocado, divided
1 cup Roasted Jalapeño Cashew Queso, divided
Fresh cilantro, Pumpkin Seeds, Quinoa, Smoky Tempeh, Black Beans, or Quick Crispy Tofu, Salsa (or favorite store bought)
Preheat oven to 375 degrees F (190 C)
line a baking sheet with parchment paper.
Add squash (and potato if using) and drizzle with 1 Tablespoon of coconut oil, cumin, chili powder, 1/4 tsp sea salt, and maple syrup.
Toss to combine. Then bake for about 20-25 minutes or until very tender and slightly caramelized.
In the meantime, heat a skillet over medium-high heat.
Once hot, add remaining 1 Tablespoon coconut oil and poblano or shishito peppers.
Season with remaining 1/4 tablespoon sea salt and sauté for 4-5 minutes, stirring frequently. Set aside.
To serve, divide butternut squash (and potatoes if adding), sautéed peppers, cabbage, and any other desired toppings or additions (such as avocado, pepitas, quinoa, tempeh, or tofu).
Serve with Cashew Queso (and/or salsa).
Store leftovers separate in the refrigerator up to 3-4 days and reheat on the stovetop or in the microwave.
Nutrition Information (1-2 servings toppings excluded)
Calories: 712 Fat: 49.9 g Saturated fat: 19.2 g Carbohydrates: 68.4 g Sugar: 18.9 g Sodium: 516 mg Fiber: 16.1 g Protein: 12 g