Taco Bowl with Roasted Butternut Squash and Black Beans

blog.mountainroseherbs.com

Whole Food Plant-Based has reversed my Type II diabetes. I'm retired, into fitness, yoga, and healthy eating. Love dogs and have 2 beautiful Shelties that I adore. Married 28 yrs. to a great guy.

½ lb. organic peeled, seeded butternut squash, kuri squash, or sweet potato, cubed into half-inch pieces

1 Tbsp. organic extra virgin olive oil, divided

1 tsp. Mountain Rose Herbs organic chili lime salt, or more to taste

½ tsp. organic garlic granules or garlic powder

½ tsp. organic ground black pepper

¼ cup finely chopped shallot or onion

1 clove garlic, minced

1 ½ cups cooked organic black beans, drained

1 pinch dried jalapeño flakes, cayenne, or chili powder, or more to taste

1 pinch sea salt

Crumbled cotija or feta cheese or vegan cheese of choice for topping

Diced organic avocado for topping

Directions at blog.mountainroseherbs.com

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