As much as I love to hate on fast g=food, I’m not going to pretend it’s not convenient. And damn if I don’t love me some Chipotle burrito bowls teeming with gobs of guac.
The beauty of this meal is that it’s so simple and really only requires as much prep work as you’re willing to give. If nothing else, just throw a bunch of leftover meat and veggies in a bowl and smother in salsa and guac (salsa and guac go well on EVERYTHING) and you’re good. This week, though, I was obviously feeling a little fancy. Sometimes you miss the diversity of textures and flavors you get from not-so-Paleo-friendly ingredients like beans and corn…
The squash cubes add the perfect addition of texture you’d get from the beans or corn, and the roast veggies are a must to add a little variety. Just like the real deal, a variety of meats work well and this is a phenomenal way to use up leftovers. Ross used chicken on last night’s, for example. Since I’m on another “Paleo-Vegan” kick, I made some palm heart “barbacoa” in a nice little simmer sauce. (Recipes below)
This is a great dinner that can be prepped well ahead of time. Sort of reminded me of my mom’s “Fajita Nights”–she’d set up big containers of cooked meat and veggies in the fridge that just needed to be nuked and assembled. Just make a giant batch of cauliflower (or regular) rice, butternut “beans,” roast veggies, meat, etc and have them staged and ready to go. Also makes an awesome pack-able lunch or breakfast…add a runny egg and thank me later!
For the “beans”:
Take a butternut squash and cut it up into little cubes (about 1/2 inch). Toss with a drizzle of olive oil and some salt and pepper. Spread on a parchment lined baking sheet. Bake at 350 for 45-50 minutes until browned.
For the roast veggies:
Cut up a bunch of different veggies (I used cherry tomatoes and onion here but feel free to use whatever). Drizzle and toss with olive oil and slat and pepper. Spread on a parchment lined baking sheet. Bake at 350 for 45-50 minutes until browned. You can (and should!) save time and have these in with the squash.
For the simmer sauce:
To a bkender, add 1 (14-ounce) can tomatoes, 1 chopped onion, 1 T chipotle powder, 4 garlic cloves, 1 t oregano, and 1 t black pepper. Pulse until you have a smooth sauce. Transfer the sauce to a saucepan over medium high heat and bring to a boil. Lower to medium low and simmer for 1 hour.
No time to make a fancy sauce? Just use a clean store-bought enchilada sauce.
For the palm heart “barbacoa”:
Heat a skillet over medium heat.
Shred about 7-8 palm hearts with a fork.
Add a drizzle of oil to the skillet and then the palm hearts. Saute for a few minutes, then add about 1 cup of simmer sauce (recipe above) and stir until combined.
Assemble your bowls!!
In a nice, big bowl, start with a layer of rice (cauliflower rice or regular, I won’t judge). Add some “barbacoa,” butternut “beans,” roast veggies, salsa, and guacamole. If there’s anything else you want to add, go for it!