Butternut Squash Taco Salad
This butternut squash taco salad is a delicious vegan meal.
Servings 6
Calories 203kcal
Cost $.98 per serving
Equipment
Ingredients
- 3 cups chopped butternut squash
- 1 tbs extra virgin olive oil
- 1/2 tsp chili powder divided
- 15 oz can black beans
- 2 medium radishes chopped
- 2 scallions diced
- 1 1/2 cups cherry tomatoes quartered
- 1 avocado chopped
- 2 tbs citrus vinaigrette
- ½ tsp salt
- Fresh cilantro for garnish
- Arugula for plating
Instructions
- Preheat the oven to 375 degrees.
- Place the chopped butternut squash in a medium roasting pan. Pour the extra virgin olive oil over the squash and sprinkle with ¼ teaspoon chili powder. Roast for about 25 minutes, or until tender but not mushy. Stir the squash every 10 minutes while it’s roasting.
- Meanwhile, drain and rinse the black beans. Place them in a skillet on the stovetop and sprinkle with the additional 1/4 teaspoon of chili powder (or to taste). Warm them gently over medium low heat, stirring occasionally. Remove from heat and set aside to cool.
- Prepare the radishes, scallions, tomatoes, and avocado. Place them in a large bowl. Dress lightly with citrus vinaigrette (up to 2 tablespoons, to taste).
- When the squash is tender, remove it from the oven and let it cool for about 10 minutes. Transfer the squash to a separate medium bowl, and add the black beans. Add ½ teaspoon of salt (as needed). Taste the mixture, and add additional chili powder or salt if desired. Let the mixture cool to room temperature.
- Add the radish mixture to the squash and beans. Stir gently to mix the ingredients.
- Place a small bed of arugula leaves on each of six plates. Divide the taco salad evenly among the plates and serve.
Nutrition
Calories: 203kcal | Carbohydrates: 25g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 479mg | Potassium: 726mg | Fiber: 9g | Sugar: 3g | Vitamin A: 7764IU | Vitamin C: 29mg | Calcium: 70mg | Iron: 2mg
