Revolution Recipe #3-Quinoa, Butternut Squash and Black Bean Taco Bowl

Here is the recipe.




2 cups butternut squash or sweet potato (peeled and cut into 1-inch cubes)

2 cloves minced garlic

1 cup quinoa

2 cups vegetable or chicken broth

1 can black beans, drained and rinsed

½ cup chopped onion

½ tsp cumin powder

1 tsp garlic powder

½ tsp fajita seasoning

coconut or olive oil


1) Preheat oven to 400° F. Toss squash or potato cubes with 1 tablespoon oil, minced garlic, and salt/ pepper to taste. Roast on baking sheet for 20-30 minutes until tender.

2) Combine quinoa and broth in a small pot. Cook according to package directions.

3) Heat 1 teaspoon oil in a separate pan. Sauté onions until they are soft. Add the black beans and the seasonings and cook over medium-low heat for 5-10 minutes.

4) To assemble the bowls, layer the quinoa, butternut squash, and beans and top with your favorite toppings: cilantro, onion, chopped tomato, avocado, salsa, or guacamole.


I told you I would be honest about all the recipes.  My husband did not care for this one.  Honestly, the first night, I wasn’t sure I liked it either.  It seemed a little dry, and the flavors were not as vivid as I expected them to be.  After I had heated up the beans with the spices they tasted extremely spicy and very dry, so I added a little coconut milk (canned) to it to smooth it out a little both in texture and flavor.  Then when I added them to the bowl, they seemed sort of bland.  Anyway, I really love all of the ingredients individually, so I was a little disappointed in how they all went together.  I added sliced avocado and tomatoes on top, too.

I had quite a bit left over, so I decided to layer the leftovers in my mason jars and take them to work for lunch.  I knew my husband wasn’t going to finish them off this time.  I was pleasantly surprised yesterday when I warmed it up and the flavors had really expanded and improved.  I was a little worried about the avocado, because I wasn’t thinking and added the chopped tomatoes and sliced avocado (dipped in lemon juice) right on top in the mason jar.  Once I warmed it up, I mixed everything up and it tasted really good.  I brought the second one for lunch today. I was very surprised and impressed that the avocado was not brown even after a couple days in the fridge.

All in all, I probably won’t make this again unless I make it for a Taste of Shred 10 party, because I will be eating it alone.  However, it is better if you put it together and let it chill overnight.

Another note:  I hate buying spice mixes at the store.  They are usually really expensive and a lot of times they have “stuff” in them to keep them from caking together.  So, when it called for Fajita Seasoning, I made my own.  It’s really not hard and I had all the separate spices anyway, because I had made a Shawerma spice that same day for the chicken I roasted to go with this recipe.  I’m sure my husband was very glad I did.

This is what my table looked like when I was making my spices.  You don’t have to make everything from scratch, but I like doing it and I think it tastes better.  Sometimes I find that I like a little less of one spice and a little more of another, so making it myself makes it a little more personalized.  If you do make your own mixes, just save your empty spice jars and re-purpose them like I did with my Fajita seasoning.


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