It’s that time again – Happy Reboot! One of my favorite parts of the Reboot is recipe testing for new #rebootapproved recipes. Some of them are planned and others are made by the “kitchen sink” method. If you’ve never heard of the kitchen sink method, you basically throw together a meal based on whatever you have in your fridge and pantry to make a satisfying meal. It’s one of my favorite methods for coming up with new recipes! This recipe was actually created a month or so ago because I forgot to use the plantain and the delicata squash I bought and somehow they ended up being the perfect compliment to one another 🙂 I have to say I’m a huge fan of plantains for the taste but they are also packed with:
- Fiber
- Vitamins A, C +Â B-6
- Magnesium
- Potassium
If you are looking for a twist on the classic Mexican bowl, then this is for you. (Plus, it’s all plant based!)
- ⅓ small delicata squash, sliced
- ½ ripe yellow plantain, sliced
- ⅓ yellow pepper, diced
- ¼ cup of Seeds of Change brown rice/quinoa packet or cooked brown rice or quinoa
- 1-2 tbsp guacamole
- 1 cup raw spinach
- Drizzle of avocado oil
- Coconut oil spray
- Black pepper to taste
- Parchment paper
- Preheat oven to 425°F. Wash the outside of the squash diligently until very clean. Cut ends off to create two flat edges. Cut in half lengthwise and scoop out seeds.
- Cut the squash into ¼ inch pieces. (I would recommend cutting + roasting the entire squash to get additional meals out of it.)
- Lay parchment paper on baking tray and lay out slices of squash. Spray lightly with coconut oil spray and black pepper and put into the oven for about 15 minutes.
- While the squash is cooking, cut off the ends of the plantain and then score the peel (mindful not to cut through the plantain) and then remove the peel. Slice the plantain into ½ inch pieces. (Again, I would recommend baking the whole plantain).
- Place parchment paper on another baking tray and lay out plantains. Spray with just coconut oil and put into the oven when you take out the delicata squash to flip.
- Place both the squash and the plantain into the oven for another 20 minutes until browned on the edges. You will need to flip the plantains after 10 minutes to brown on both sides.
- While they are cooking, dice peppers. Place spinach into a bowl and add peppers.
- Once the squash + plantains are baked, take out of the oven to cool for a few minutes. While they are cooling, heat your Seeds of Change brown rice/quinoa packet or reheat your already cooked brown rice or quinoa. Add ¼ cup to the green bowl.
- Add squash and plantains to the bowl. Top with a dollop of guac or avocado mash and drizzle with avocado oil. Enjoy!
Â
Hope you enjoy this bowl as much as I do!
With Health + Happiness Always,
Jax
PS – Interested in building a healthy lifestyle but don’t know where to begin? Join me in my 6 Week Nutrition 101 Group Program launching on Monday, February 17th. Email me with any questions!
