I love taco bowls. These deconstructed tacos are packed with nutrition, big on flavor, and easy to customize for a variety of palates, even on a weeknight when you don’t have much time. I generally look to my garden for what to include, so they change by the seasons in our home. This autumn-inspired taco bowl is an annual favorite, combining winter squash or sweet potatoes with black beans for a hearty protein- and fiber-rich bowl that pleases everyone in the family.
I keep this bowl light and healthy by excluding the tortilla element of a taco. I also sometimes add other proteins if I’m feeling the need. And, when I’m craving a classic taco experience, this squash and bean mixture works equally well layered onto a corn tortilla with cabbage or slaw and pickled jalapeños and then drizzled with taco bowl dressing. If you want to embrace full taco decadence, add chips and guacamole on the side.
Butternut Squash and Black Bean Taco Bowl Recipe
Serves 2 with tortilla chips and guacamole on the side.
Ingredients
- 1/2 lb. organic peeled, seeded butternut squash, kuri squash, or sweet potato, cubed into half-inch pieces
- 1 Tbsp. organic extra virgin olive oil, divided
- 1 tsp. Mountain Rose Herbs organic chili lime salt, or more to taste
- 1/2 tsp. organic garlic granules or garlic powder
- 1/2 tsp. organic ground black pepper
- 1/4 cup finely chopped shallot or onion
- 1 clove garlic, minced
- 1 1/2 cups cooked organic black beans, drained
- 1 pinch dried jalapeño flakes, cayenne, or chili powder, or more to taste
- 1 pinch sea salt
- Crumbled cotija or feta cheese or vegan cheese of choice for topping
- Diced organic avocado for topping
Directions
- Preheat oven to 400 °F.
- Toss squash cubes with 2 tsp. olive oil, chili lime salt, garlic powder, and pepper.
- Spread in one layer on a baking sheet.
- Bake until golden brown and crisping at the edges, 20-25 minutes.
- Meanwhile, heat 1 tsp. olive oil in a frying pan over medium heat. When hot, add shallots. Fry briefly.
- Add minced garlic and fry for another minute.
- Stir in black beans, jalapeño flakes, and salt. Continue to cook just to heat through.
- Combine squash with black bean/onion/garlic mixture in a bowl and toss together.
- Adjust salt and pepper to taste.
- To serve, top with crumbled cheese and diced avocado.
- Drizzle with taco bowl dressing (recipe below).
Taco Bowl Dressing Recipe
Makes about 1/2 cup dressing.
Ingredients
- Heavy 1/2 cup whole fat mayonnaise or vegan mayonnaise.
- 1 Tbsp. hot chili sauce of choice
- 1/8 tsp. Mountain Rose Herbs organic chili lime salt
- Pinch organic sugar
- 1/2-1 Tbsp. lime juice
Directions: Whisk together ingredients. Start with less lime juice and adjust to taste. Set aside for flavors to blend.
Want an Autumn-Inspired Breakfast Idea?
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