Roasted Butternut Squash and Black Bean Bowl A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Fiber, Plant Forward, Budget-Friendly. This recipe supports practical, affordable meal planning for patients and families. It emphasizes whole foods, fiber, lean protein, and lower-sodium flavor building.

CIF Approved

Roasted Butternut Squash and Black Bean Bowl

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Author: Colin Vareene Cooking Method: Roasting Cuisine: Southwestern Courses: Dinner Recipe Keys: B Budget-Friendly H High Fiber P Plant Forward

Prep Time 15 mins Cook Time 35 mins Total Time 50 mins Difficulty: Beginner Servings: 4 Estimated Cost: $ 10 Calories: 450 Best Season: Fall, Winter Dietary:

G Gluten Free V Vegan

Description

A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Fiber, Plant Forward, Budget-Friendly.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 3 cups butternut squash cubed
• 1 can black beans rinsed
• 2 cups brown rice
• 1 teaspoon cumin
• 1 lime
• Cilantro

Instructions

1. Roast squash with cumin,
   Warm beans and rice,
   Combine in bowls,
   Add lime and cilantro.

Keywords: roasted butternut squash and black bean bowl, high fiber, plant forward, budget-friendly

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