Black Bean & Quinoa Bowls Fill 1 Created with Sketch.

with Guacamole & Roasted Delicata Squash

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    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
13 Smart Points

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).
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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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!

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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!