Brown Rice & Squash Bowl

Ingredients:

1. Butternut squash 
2. Brown Rice 
3. Hemp hearts 
4. Avocado 
5. Black beans
6. Tomatoes 
7. ​Olive Oil 

Instructions:
Before you begin, preheat the oven to 350. I use prepackaged squash, so, to start, I take out the cubed Butternut squash and put them into a large plastic baggy. If you are using a full squash, cut it into small cubes and put it into a baggy as well. Then, sprinkle some olive oil, salt and pepper into the baggy. Seal it shut and shake it to ensure the squash gets equal coverage. Then, place them onto an oven pan and pop it into the oven. In my personal experience, those take a while to cook and get crispy. While those are cooking, begin to prepare the rest of the meal. Take a handful of grape-size tomatoes and cut them in half. If you are using a regular size tomato, cut it into small pieces. Cook any black bean of your choice. I personally like to cook canned black beans in a pan on the stove. However, if you do this, make sure to stir them around to ensure they don't stick to the pan or burn. Make sure to check on the squash every 15 minutes. Each 15 minutes flip them around to a new side in order to ensure they cook evenly. While you are waiting, and after the rest of the meal is prepped, make any rice of your choice. I personally prefer brown rice. I find that it fills me up faster and tastes more natural. Once everything is done and the squash has crisped, place some rice onto a plate followed by squash, black beans and tomatoes. Then, cut open an avocado, take out a few slices, and layer them on top of it. To top it off, sprinkle on a few hemp hearts. Salt and pepper to taste and then enjoy!! 

​Specific Brands I Recommend:​

• Squash: Trader Joe's Cut Butternut Squash 
• Beans: Any type of black bean
• Hemp Hearts: Whole Foods Hemp Hearts- Raw Shelled Hemp Seeds 
• Rice: Trader Joes Brown Rice