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Quinoa Taco Bowl

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Quinoa Taco Bowl
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Makes: 4 servings adjust



Step 1

Preheat oven to 400 degrees.


  • 2 cups Butternut Squash or Sweet Potato, peeled and cut into 1" cubes
  • 4 tablespoons Vegetable Broth
  • 4 cloves Minced Garlic

Step 2

Toss squash with vegetable broth, minced garlic, salt and pepper to taste. Roast on baking sheet for 20-30 minutes or until tender.


  • 1 cup Quinoa
  • 2 cups Vegetable Broth

Step 3

Combine quinoa and vegetable broth, cook according to package directions.


  • 1 Chopped Onion
  • 2 cans Black Beans, drained and rinsed
  • 1 teaspoon Cumin
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Fajita Seasoning

Step 4

Saute onions until soft. Add black beans and the seasonings, cook over medium-low heat for 5-10 minutes.

Step 5

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