I enjoyed the chipotle butternut squash so much that I just had to make it again! This time I turned it into a main from side dish by making it in the form of a burrito bowl where a burrito bowl is essentially a burrito served in a bowl rather than in a tortilla. I constructed this chipotle butternut squash burrito bowl with cilantro lime rice , seasoned black beans , pico de gallo , avocado, cheese and a dollop of sour cream. Overall this is one nice and simple meal that is full of flavour and even on the healthier side made more so by the use of brown rice in the cilantro lime rice .
One of the things that I like about burrito bowls is that you can do pretty much whatever you want with them. They are a great way to use up some of those Mexican leftovers and they are definitely worth making extras to ensure that you have leftovers. You can make them as simple or as complex as you like. If you want things to be easier just go with rice and black beans instead of the cilantro lime rice and seasoned black beans and use a jar of your favourite salsa instead of the pico de gallo . If you want to put some more effort into it make some guacamole instead of just using diced avocado. No matter how you do it, these chipotle butternut squash and black bean burrito bowls will be a hit!
Chipotle Butternut Squash and Black Bean Burrito Bowl
- 2 cups cilantro lime rice, warm
- 1 cup seasoned black beans, warm
- 1 cup chipotle butternut squash, warm
- 1 cup pico de gallo
- 1 large avocado, stoned, scooped and sliced
- 1 cup jack and cheddar cheese, shredded
- 4 tablespoons sour cream
- 1 handful cilantro, chopped
- Assemble and enjoy.
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