Fiesta Squash Bowls

Fiesta Squash Bowl
Prep time
Total time
Serves: 2
  • 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)
  1. Preheat oven to 375°F.
  2. 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.
  3. Cook grains according to package directions.
  4. 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.
  5. When squash and grains are done, assemble the squash.
  6. Place squash on plates or bowls, gently loosen squash so it's easier to fork. Place 2 Tbsp. tamari in each of the squash.
  7. Then top with kidney beans, tomatoes, green onion, cilantro, mashed avocado, hot sauce if using and then some crushed tortilla chips.


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