Black Bean & Quinoa Bowls with Guacamole & Roasted Delicata Squash

Black Bean & Quinoa Bowls

with Guacamole & Roasted Delicata Squash

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

For these hearty, Mexican-style grain bowls, you’ll add pickled jalapeño peppers to a base of red quinoa for a pleasant kick of heat, then top it all with spiced black beans, sweet roasted squash, zesty marinated tomatoes, creamy guacamole, and toasted pepitas (or pumpkin seeds).

See Plans

Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare & roast the squash:
1 Prepare & roast the squash:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash; halve lengthwise. Using a spoon, scoop out and discard the pulp and seeds, then cut crosswise into 1/2-inch pieces. Place on the sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and 1/4 of the spice blend. Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the quinoa:
2 Cook the quinoa:

Meanwhile, add the quinoa to the pot of boiling water and cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Prepare the remaining ingredients & marinate the tomatoes:
3 Prepare the remaining ingredients & marinate the tomatoes:

Meanwhile, peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. In a bowl, combine the guacamole and the juice of 1 lime half. Season with salt and pepper. Halve the tomatoes. Place in a bowl; add the lime zest and the juice of the remaining lime half. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Roughly chop the pepper. Thoroughly wash your hands after handling.

Toast the pepitas:
4 Toast the pepitas:

While the tomatoes marinate, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.

Cook the beans & serve your dish:
5 Cook the beans & serve your dish:

In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Add the drained beans, remaining spice blend, and 1/3 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined. Turn off the heat and stir in the crème fraîche. Taste, then season with salt and pepper if desired. To the pot of cooked quinoa, add 1 teaspoon of olive oil and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Serve the finished quinoa topped with the roasted squash, cooked beans, marinated tomatoes (including any liquid), and seasoned guacamole. Garnish with the toasted pepitas. Enjoy!

Tips from Home Chefs

Prepare & roast the squash:
1 Prepare & roast the squash:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash; halve lengthwise. Using a spoon, scoop out and discard the pulp and seeds, then cut crosswise into 1/2-inch pieces. Place on the sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and 1/4 of the spice blend. Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Cook the quinoa:

Meanwhile, add the quinoa to the pot of boiling water and cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Cook the quinoa:
Prepare the remaining ingredients & marinate the tomatoes:
3 Prepare the remaining ingredients & marinate the tomatoes:

Meanwhile, peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. In a bowl, combine the guacamole and the juice of 1 lime half. Season with salt and pepper. Halve the tomatoes. Place in a bowl; add the lime zest and the juice of the remaining lime half. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Roughly chop the pepper. Thoroughly wash your hands after handling.

4 Toast the pepitas:

While the tomatoes marinate, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.

Toast the pepitas:
Cook the beans & serve your dish:
5 Cook the beans & serve your dish:

In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Add the drained beans, remaining spice blend, and 1/3 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined. Turn off the heat and stir in the crème fraîche. Taste, then season with salt and pepper if desired. To the pot of cooked quinoa, add 1 teaspoon of olive oil and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Serve the finished quinoa topped with the roasted squash, cooked beans, marinated tomatoes (including any liquid), and seasoned guacamole. Garnish with the toasted pepitas. Enjoy!

Browse Steps
1 of 5