Harvest Bowl with Corn, Beans, and Squash
Experience the vibrant flavors of summer with this hearty harvest bowl featuring sweet corn, protein-packed beans, tender squash, and juicy tomatoes. This dish celebrates seasonal produce and brings a burst of color and nutrition to your table. Perfect for a healthy lunch or dinner, it's both satisfying and wholesome, allowing the natural flavors to shine.
ingredients
- 2 cups fresh corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups cubed butternut squash
- 2 ripe tomatoes, diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges, for serving
- *Added step: Parmesan cheese (optional)
steps
- 1.
Preheat oven to 400°F (200°C).
- 2.
In a baking dish, toss butternut squash with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until tender.
- 3.
In a large skillet, heat the remaining olive oil over medium heat. Add red onion and garlic, sauté until fragrant.
- 4.
Stir in the corn, black beans, cumin, smoked paprika, salt, and pepper. Cook until heated through, about 5 minutes.
- 5.
Once the squash is done roasting, add it to the skillet with the corn and beans mixture. Stir to combine.
- 6.
Remove from heat and fold in the diced tomatoes gently.
- 7.
Serve warm, garnished with fresh cilantro and lime wedges on the side.
- 8.
*Added step: For extra goodness sprinkle parmesan cheese on top and watch it melt before eating.
