Ingredients
- 2 cups brown rice prepared
- 2 cups red quinoa prepared
- 2 cans pinto beans drained and rinsed
- 1 tablespoon taco seasoning
- 3 cups butternut squash peeled, and cut into 1 inch cubes
- 1 red onion cut into slivers
- 1 red bell pepper cut into bite sized pieces similar to the the butternut squash pieces
- 2 limes juiced
- 1 tablespoon taco seasoning
- 1 cup grape tomatoes cut in alves
- 1 cup corn salsa
- 1/4 cup sour cream cashew
- 2 avocados cut into thin slices
- 1 jalapeno deseeded, deveined, and sliced thin
- 1/4 cup salsa choice
- 1/2 cup chili sauce creamy green
- 1/4 cup chopped cilantro
Nutrition
- Calories : 1040 calories
- Carbohydrate : 182 grams
- Cholesterol : 5 milligrams
- Fat : 26 grams
- Fiber : 25 grams
- Protein : 31 grams
- SaturatedFat : 6 grams
- Sodium : 1190 milligrams
- Sugar : 15 grams
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