Vegan Butternut Squash Burrito Bowl

They say breakfast is the most important meal of the day. Maybe they're right, but for me nothing can make or break my day easier that not having a good, filling lunch. 

The second half of the day is usually the hardest to get through, so you really need a protein-lunch. There is nothing better to assemble at home and eat for a quick lunch at work than a veggie packed burrito bowl.

This lunch was inspired by the influx of home-grown produce into my kitchen. Between my best friend's family's butternut squash and my mother's late-season red and yellow tomatoes, I had to make something delicious. 

With that said, homemade burrito bowls are one of my favorite leftover lunches. While this particular one seems like it takes a lot of prep, it was mostly do to leftover quinoa and lentils in the fridge that were just waiting to be paired with butternut squash and tomatoes.

This is easily customizable and an all-diet friendly meal. If you aren’t vegan, simply add leftover chicken, cheddar, or other additions. Try it with sauteed kale, topped with greek yogurt, or even roasted butternut-squash seeds.

If you like to weekend-prep, try Lindsay from The Lean Green Bean's tips on sprouting lentils and other great weekend-prep tips. If you have time to prep your lentils and quinoa ahead of time, burrito bowls are super-easy weekday meals.

Vegan Butternut Squash Burrito Bowl

(Makes 2-3 lunch bowls)

Ingredients:

¾ cup French green lentils

Vegetable broth (amount determined by lentils instructions)

1 cup cooked quinoa

1/2 medium butternut squash, peeled, seeded, and chopped into 1-inch chunks

1 medium carrot, peeled, then shredded over a box-grater

½ cup chopped cucumbers

Reserved pulp from tomatoes

Olive oil

Salt, pepper

Garlic powder

1 garlic clove, minced

Pico de Gallo

2 red tomatoes, cored, chopped, and deseeded

1 yellow tomato, cored, chopped, and deseeded

¼ cup chopped fresh cilantro

1 lime, juiced to taste

¼ cup red onion, finely chopped

1 garlic clove, minced

Sea salt

Black pepper

1 tsp. garlic powder

¼ tsp. chipotle chili powder

This recipe is best for make-ahead and packed lunches

Directions:

For pico de gallo, add all ingredients in a medium bowl. Mix and refrigerate until ready to use.

Makes green lentils according to package with vegetable broth. Set-aside until ready to be used. (If using sprouted lentils, use this.)

Prepare quinoa according to these instructions for fluffy quinoa. Set aside.

In a frying pan, sauté butternut squash and garlic over medium heat with olive oil. Lightly brown squash in pan until soften.  Then add tomato pulp, salt, and pepper and cook until squash has absorbed the liquid and is tender when pierced with a fork. Season to taste and set aside.

Once all ingredients are prepped, begin to assemble bowl. With equal amounts of each ingredient. First, quinoa, then lentils, squash, carrots, cucumbers, and finally pico de gallo.

Serve hot or pack for protein-full lunch at school or the office!

Enjoy!

The Cuisiner

What is your favorite at-work or quick healthy lunch?