Butternut Squash Medley

Prep Time 30

Cook Time 30

Total Time 1

Servings 2

Calories 349 kcal

2 cups (410g) Butternut Squash (cubed) - About 1 small squash
½ cup (86g) Black Beans (cooked, drained and rinsed) - About ½ of a 15-ounce can½½
2 (107g) Roma Tomatoes (medium-sized)
2 cups (298g) Orange Bell Pepper - About 2 ½ medium-sized bell peppers
2 cups (240g) Cucumber - About 1 medium-sized cucumber
2 cups (70g) Mixed Greens - Available in 5-ounce containers
2 cups (290g) Sweet Peas (fresh or frozen) - Available in 10-ounce bags
1 tsp (2g) Black Pepper - Available in spice jars
1 tbsp (1g) Cilantro - About 1 small bunch
1 oz (28g) Broccoli Sprouts - Available in 3-ounce containers
1 tbsp (20g) Sriracha Sauce - Available in 9-ounce bottles

Preheat the oven at 350°C. Place the cubed squash and sweet peas in a large bowl and toss with a generous amount of fresh cracked black pepper. Place on a cooking sheet and bake for 60 minutes, until the squash is soft and slightly browned.
Slice the cucumber and tomatoes with your preferred thickness. Slice the bell pepper in half.
Drain the black beans and rinse thoroughly.
Place the mixed greens in a bowl first. Add the cucumbers, tomatoes, and baked squash with peas. Stuff the bell pepper with the black beans and place in the bowl.
Garnish with broccoli sprouts and chopped cilantro. Top with sriracha sauce and enjoy!

Extra Flavor: Top with lemon slices, or spices like chile powder, curry powder, cumin, or add your favorite vinegar.

Calories: 349kcalCarbohydrates: 73gProtein: 18gFat: 1.7gFiber: 24g