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Prep Time
20
Cook Time
50
Course
Main Dishes
Dietary Choice
Dairy-free
Gluten-free
Vegan
Vegetarian
Ingredients
  • 6 cups peeled and cubed butternut squash
  • 1 cup uncooked sweet brown rice
  • 3 cups water 
  • 2 cups corn
  • 1.5 cups (or 1 can) cooked black beans drained and rinsed
  • 1 teaspoon cumin or adobo spice blend
  • 1 lime, juiced
  • Dash of salt and pepper, to taste
  • 1-2 tomatoes, slices (omit if avoiding nightshades)
  • 2 cups white sauce (Recipe below)

 

Garnish:

  • 1 avocado (sliced)
  • chopped cilantro

 

White sauce:

  • ¾ cup nuts or seeds (cashews, almonds, or walnuts)
  • ½ cup water
  • Pinch sea salt
Directions
  1. Cook the sweet brown rice and squash together with a pinch of sea salt. 
  2. Add the rice, water and cubed squash in a sauce pan, bring to a boil, reduce heat to low and simmer until water is mostly absorbed, about 35 minutes.
  3. In a large casserole dish (at least 9x13), add the cooked squash and rice, corn and black beans.
  4. Sprinkle in spices, lime juice, salt and pepper and mix together.
  5. Pour white sauce over the top.  Add tomato slices at the top. 
  6. Bake at 400°F for 10-15 minutes.
  7. Add sliced avocado and cilantro to the top of individual portions and enjoy!
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