11 ingredients total. Easy. Great for meal prepping for the week and throwing each component together in a bowl when you’re ready to eat.
Serves 3
Ingredients
Marinated Black Beans
1can black beansdrained and rinsed
1small garlic clovegrated on a microplane or finely chopped
2tablespoonsavocado or olive oil
¼cupfresh cilantroroughly chopped
Juice of ½ a lime
Salt
Roasted Squash
1small to medium butternut squashpeeled and cut into pieces
Avocado or olive oil
Saltto taste
Dressing
2chipotle peppers in adobo saucewith 1 tablespoon adobo sauce
¼cupavocado or olive oil
2tablespoonswater
2teaspoonshoney
Juice of ½ a lime
1garlic clove
Salt
Other Bowl Ingredients
1bunch kalecleaned and finely sliced
½avocado per personroughly chopped or mashed
Toasted pepitas
Saltto taste
Fresh limeto serve
Instructions
For squash
Heat oven to 400°F and oil a baking tray with avocado or olive oil. Arrange squash on the baking tray (you may have to use two trays or do in shifts, depending on the size of your squash). Bake for 25 minutes, rotate tray and flip squash with a spatula. Continue cooking for 5-10 more minutes until golden and tender.
For black beans
Combine ingredients in a medium bowl and toss together to combine. Store in the fridge if not serving right away and bring to room temp to eat. I like to double this recipe if I have enough black beans lying around.
For dressing
Combine ingredients in a small food processor and blend until smooth. Store in a jar in the fridge.
For the bowl
Combine a handful of kale per bowl and add a spoonful or two of the chipotle honey dressing and massage into the kale until it’s softened and bright green. Top the kale with roasted squash, marinated black beans, avocado, toasted pepitas, and more dressing.