Black Bean Butternut Squash Burrito with Avocado and Strawberry Jam

Happy New Year from me and my fam!

After taking a few weeks off from blogging for the holidays I am excited to be back and to share some new recipes with you! I’m not really one to set specific New Year’s Resolutions for myself, but there are a few things I’d like to strive to do in 2015. One of those things is getting into the habit of posting consistently on this blog, and taking the time to write more content within my posts. Up until now, my posts have always been all about the recipe, with limited additional content. So now one goal is to start sharing more and add a little more depth to this blog.

I started blogging the summer before I moved out East to attend grad school in 2012, continued blogging all through grad school, and throughout my move back to the Midwest and beginning a full time job after graduation. I’ve realized lately how much I’ve missed cooking and truly experimenting with food and new recipes like I did while I was in school. Cooking and baking was a saving grace for me in grad school, it was something I always turned to when I needed a break or to relieve some stress. Or just to have fun!

This was a Roasted Butternut Squash and Kale Pizza with a Red Thai Curry Sauce that I made towards the end of my first semester of grad school. I ate a lot of pizza out East. It was awesome.

And this was one of my favorite desserts I made out there, Dark Chocolate Peanut Butter Pretzel Cups!

I truly enjoyed cooking for myself, my roommates, and my friends throughout grad school. Lately, however, I feel like I’ve lacked that passion for being in the kitchen, and I want to find that again in 2015. So, without further ado, I’d like to share a delicious recipe for you to try: Black Bean Butternut Squash Burrito with Avocado and Strawberry Jam!

This recipe is simple to make, bursting with flavor, and a healthy vegetarian dish. The sweetness of the butternut squash pairs wonderfully with the bitter arugula, smoked cheddar, and creamy avocado. I ate this almost every night for a week and it never got old!

Black Bean Butternut Squash Burrito with Avocado and Strawberry Jam

Serves 5

1 medium sized butternut squash

1 can of black beans, rinsed and drained

3/4 cup of brown rice (measured dry)

1/2 tbsp spice blend of choice

Arugula

Avocado

Strawberry jam

Smoked Wisconsin cheddar

Tortillas

Note: Make the burritos without the cheese for a vegan version!

To make these burritos, start by roasting the squash. I washed and cut my butternut squash into quarters, and roasted it in the oven at 400 degrees for about 40 minutes.

While the squash was roasting, I was cooking the brown rice. Which I brought to a boil, reduced the heat, and then simmered for about 40 minutes. Once the rice was done, I stirred in about 1/2 tbsp of a savory spice blend for added flavor.

The squash and rice will be done about the same time, and while the squash cools a bit you can wash and rinse the beans and prep the toppings.

Once the toppings are prepped plate and serve! I used avocado, strawberry jam and smoked cheddar one night, and tahini and cranberry raspberry jam for toppings another night. Feel free to add whatever toppings you please. Enjoy!

 

 

Lunchbox Series Part 1: Roasted Butternut Chickpea Salad with Tahini and Balsamic

When a co-worker of mine recently asked whether the recipe for the salad I was eating for lunch was up on my blog, an idea came to mind for an opportunity to start a new mini-series here on the blog. The salad she inquired about wasn’t posted, and it made me realize that although I pack some sort of salad for lunch a majority of the time, I rarely post the recipes here on the blog. I thought starting something called the Lunchbox Series would be a great platform to share all the different types of quick and easy meals I throw together to bring to work. They may not be fancy, but I ensure you they are as delicious as they are healthy.

With this series I could also finally share some of the fabulous salad combinations I’ve had recently. Often people hear the word salad and think ‘boring,’ but I’d like to share a variety of amazing salad combinations that are not only full of flavors and textures, but are satiating and healthy to boot.

So without further ado, I present lunch number one! A Roasted  Butternut Chickpea Salad with Tahini and Balsamic.

Super simple. Super lovely. You don’t need to add much to this salad because all of nature’s goodness does the work for you!

Roasted Butternut Chickpea Salad with Tahini and Balsamic

Serves 1

Arugula (I used a couple of large handfuls)

~ 1 cup of diced, roasted butternut squash

1/2 cup of chickpeas

1-2 tbsp tahini

1/2 tbsp balsamic vinegar

Assemble this salad by laying a foundation of arugula and topping it with the butternut squash and chickpeas. Drizzle with tahini  and balsamic, and enjoy! I preferred this salad warm, but you could eat it chilled as well.

 

Sun-dried Tomato and Avocado Vegan Bowl

Plants. Gotta love ’em! And this glorious vegan bowl is full of them. Yum!

This Sun-dried Tomato and Avocado Vegan bowl is pure goodness. Fresh, crunchy, chewy, and creamy!

Sun-dried Tomato and Avocado Vegan Bowl

Makes 3-4 Bowls

Greens (spinach or arugula work well)

1/2 cup of quinoa, uncooked

1 cup of a frozen veggie medley, thawed

1 cup of cherry tomatoes, sliced in half

1 can of garbanzo beans, rinsed and drained

1/4 cup of BBQ sauce

1/2 cup of sun-dried tomatoes

1/2 of a cucumber, sliced

1 avocado

1 cup of hummus of choice

To make these vegan bowls start by cooking the quinoa according to package directions.

While the quinoa is cooking, wash, slice and dice all the veggies you’ll need to make up the rest of your scrumptious bowl.

Also, mix the garbanzo beans and BBQ sauce together in a small bowl until all the beans are well coated.

When the quinoa is done cooking, stir in the vegetable medley.

Then get ready to prep your bowl!

Lay down a hearty layer of greens, and then top with the quinoa veggie mixture, cherry tomatoes, BBQ beans, sun-dried tomatoes, cucumber, avocado and hummus. Dig in and enjoy!

Eat the rainbow in fruit and veg,

Sydney

Polenta, BBQ Beans, Asparagus and Avocado Salad

Another delicious and nutritious salad combination!

Polenta. BBQ Beans. Asparagus. Avocado…Pure Bliss!

Fresh tomatoes. Fresh cilantro. And a dollop of hummus. Yum!

All atop a bed of glorious arugula, this is a winner!

Polenta, BBQ Beans, Asparagus and Avocado Salad 

Serves 1

Arugula

4.5 oz of baked polenta*

Asparagus (as many stalks as you’d like. I used frozen asparagus, and de-thawed it first)

1/2 cup of cherry tomatoes

1/2 an avocado

1/2 cup of chickpeas

2 tbsp of BBQ sauce

2 tbsp of hummus

Fresh cilantro

*(4.5 oz is about a fourth of an 18 oz package, I used the Trader Joe’s brand. And I also baked the polenta ahead of time according to package directions).

To make this salad, start by coating the chickpeas in the BBQ sauce in a small bowl. Once the BBQ beans are ready, simply compile all ingredients of the salad onto a big plate or into a bowl. Simple and scrumptious! Enjoy!

Salads are wonderful,

Sydney

 

Bowl O’ Goodness

Morning! Hope you had a fabulous weekend and that your week will be even better! I’ve got a busy week of work and school ahead but I am going to keep chugging along because spring break is in sight! Only two more weeks!

On the food front I’ve been enjoying making big vegan bowls a lately (essentially making a meal of all the veggies, grains, beans and fruit I can cram into a bowl), and today’s recipe is one of my favorite combinations yet!

It was a Bowl O’ Goodness filled to the brim with arugula, sweet potatoes, brown rice, red kidney beans, edamame, bell pepper, and corn. And topped with fresh cilantro and BBQ sauce and stone ground mustard. So. Good. Please make this hearty, delicious and nutritious meal sometime this week. I promise it is worth it!

Bowl O’ Goodness

Serves 3

3 small sweet potatoes

1/2 cup brown rice, uncooked

Dash of cayenne pepper

Generous sprinkle of ginger citrus seasoning

1 can of red kidney beans

1 cup frozen veggie mix, thawed (edamame, bell peppers and corn)

Arugula

Fresh Cilantro

BBQ sauce

Stone ground mustard

To make this dish, start by baking the sweet potatoes for 40 minutes at 400 degrees.

While sweet potatoes are baking, cook rice according to package directions. Stir in cayenne pepper and ginger citrus seasonings while the rice is simmering to enhance the flavor!

When the sweet potatoes and rice are cooked you are ready to create your Bowl O’ Goodness! Layer a big bowl with arugula, rice, beans, veggie medley, and chopped sweet potato.

Top with fresh cilantro and some tasty condiments like BBQ sauce and mustard. Enjoy!

March is in the air,

Sydney