Doing future Leah a favor and making all the components for a bowl like this at the beginning of the week is a game changer. Especially if it involves this Chipotle Honey Dressing, which is everything I want in a dressing — sweet, tangy, a little spicy, with a cool color.

Self-care is something us wellness-y people talk a lot about. But it can get convoluted with things that cost a lot of money (like massages, infrared saunas, and designer juice cleanses) and/or time (ahem, hour and half long yoga classes and intense meditation practices), but often it’s the simplest things that can keep our spirits up and make us feel like we’re taking good care of ourselves — like using an hour at the beginning of the week to roast some vegetables, chop some greens, and make a bangin’ sauce.

Some other simple and affordable ways I’m caring for myself these days: Limiting my daily to-do list to three items, making more time to read, and putting my phone on flight mode at around 9 p.m. each night and challenging myself not to turn it off until 9 a.m.

What are you doing these days that feels unfussy and restorative?

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Chipotle Honey Squash & Black Bean Bowl

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

• 1 can black beans drained and rinsed
• 1 small garlic clove grated on a microplane or finely chopped
• 2 tablespoons avocado or olive oil
• ¼ cup fresh cilantro roughly chopped
• Juice of ½ a lime
• Salt

Roasted Squash

• 1 small to medium butternut squash peeled and cut into pieces
• Avocado or olive oil
• Salt to taste

Dressing

• 2 chipotle peppers in adobo sauce with 1 tablespoon adobo sauce
• ¼ cup avocado or olive oil
• 2 tablespoons water
• 2 teaspoons honey
• Juice of ½ a lime
• 1 garlic clove
• Salt

Other Bowl Ingredients

• 1 bunch kale cleaned and finely sliced
• ½ avocado per person roughly chopped or mashed
• Toasted pepitas
• Salt to taste
• Fresh lime to serve

Instructions

For squash

1. 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

1. 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

1. Combine ingredients in a small food processor and blend until smooth. Store in a jar in the fridge.

For the bowl

1. 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.