Fiesta Squash Bowl
Prep time
Total time
Author: The Seasonal Diet
Serves: 2
Ingredients
- 1 acorn squash
- 1 (14oz) can kidney beans
- 1 avocado
- 1 tomato
- ½ cup cilantro
- 2 sprigs green onion
- 1 tsp. granulated garlic
- sea salt, to taste
- corn tortilla chips
- hot sauce (optional)
- 4 Tbsp. tamari
- 1 tsp. coconut oil
- 1 cup grain, your choice (quinoa, brown rice or millet)
Instructions
- Preheat oven to 375°F.
- Chop squash in half lengthwise and remove insides. Lightly oil inside of squash with coconut oil and place face down on a baking sheet. Bake for 35 minutes.
- Cook grains according to package directions.
- Next mash avocado, add garlic and sea salt to mixture and set aside. Chop tomatoes, green onion and cilantro, set aside. Rinse and drain beans set aside.
- When squash and grains are done, assemble the squash.
- Place squash on plates or bowls, gently loosen squash so it's easier to fork. Place 2 Tbsp. tamari in each of the squash.
- Then top with kidney beans, tomatoes, green onion, cilantro, mashed avocado, hot sauce if using and then some crushed tortilla chips.
