Winter Squash Rainbow Bowl
An easy plant-based dinner big on flavor! Spiced and Roasted Butternut Squash, Quick and Easy pickled cabbage and pickled cucumbers, avocado, black beans, corn and tomatoes.
Ingredients
Spiced Butternut Squash
- 1 carton or bag or pre-cubed butternut squash
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon hot smoked Spanish paprika
- 1/2 teaspoon sea salt
Quick Pickled Cabbage (recipe from Cooking Light)
- 2 cups finely shredded red cabbage
- 3 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt divided
Pickled Cucumbers (recipe adapted from Bon Appetit)
- 1/4 cup rice vinegar
- 4 teaspoons sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon dried crushed red pepper
- 1 cucumber cut into 1/4 inch thick round slices
Cherry or grape tomatoes, halved (tossed with a touch of olive oil)
Black Beans, 1 can rinse and drained (tossed with a touch of olive oil if desired)
Frozen or fresh corn kernels
1/2 Avocado, diced
Olive oil for drizzling
Cilantro, torn or chopped, for garnish
Instructions
Spiced Butternut Squash
- Preheat oven to 375°F
- Place Butternut Squash in large bowl. Toss with oil, cumin, paprika, and sea salt.
- Arrange butternut squash in single layer on baking sheet. Bake 20 minutes. Turn squash over. Bake an additional 15 minutes or until tender. For more crispy squash, bake a bit longer. Set aside.
Quick Pickled Cabbage
- Combine cabbage, vinegar, and 1/2 teaspoon salt in a bowl. Let stand 20 minutes. Drain and set aside
Pickled Cucumbers
- Whisk rice vinegar, sugar, soy sauce,and crushed red pepper in large bowl.
- Add cucumber slices to vinegar mixture; toss to cover all the cucumbers. Cover and chill ten minutes to 1 hour.
Assemble
- Add to the bowl, cooked squash, pickled cabbage, pickled cucumbers, corn, black beans, tomatoes,and avocado. Drizzle with olive oil. Top with Cilantro
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