Green Banana Soyrizo Bowl with Butternut Squash & Purple Lime "Crema"

I N G R E D I E N T S

1 cup dry quinoa
Avocado oil cooking spray
1 small to medium butternut squash
2 large (or 3 small to medium) green bananas (underripe bananas, not plantains!)
1/2 cup chickpeas
1 medium red onion, chopped
2 cloves garlic, minced
1 small purple sweet potato (or 1/2 of a medium-sized regular sweet potato)
1 tsp ground cumin
1/4 tsp cayenne powder
1 tsp dried oregano
1 tsp chopped jalapeño
Juice of 1 lime
1 medium tomato, diced
Lime wedges
Salt and ground black pepper
Olive oil

D I R E C T I O N S

1. Preheat oven to 400 degrees F.

2. In small saucepan, boil 2 cups water, quinoa, 1/4 of the chopped onion, 1/2 of the minced garlic, & 1/2 tsp salt. Reduce to simmer for 5 min. and stir in soyrizo. Simmer for 5-10 min. more, stirring often, until liquid absorbed.

3. Cut off & discard top and bottom of squash & cut in half lengthwise. Scoop & discard seeds. Slice & cut squash into 1” chunks (skin-on, it’s ok!)

4. Spray large baking sheet with avocado oil & spread the squash evenly. Season with 1/2 tsp salt 1/2 tsp black pepper. Bake 20-25 minutes until tender.

5. Use knife to peel & slice bananas. Place in 375 degree F air fryer or on second baking sheet greased with avocado oil. Spray bananas with avocado oil & season with 1/4 tsp salt. Air fry for 15 min. or bake (with squash) for 20-25 min. until starting to brown slightly.

6. In large frying pan drizzled with olive oil, sauté remaining onion and garlic with sweet potato for 2-3 min. over med. heat. Reduce to med.-low & add chickpeas, cumin, oregano, cayenne, 1/2 tsp salt, 1/4 tsp ground black pepper, jalapeño, & 2 tbsp water. Stir, cover, & simmer for 10-15 min. more, adding 1-2 tbsp water if it sticks, until potato is tender.

7. Purée half chickpea mixture with juice of 1 lime and 1/4 cup water in high-powered blender or smoothie maker until sauce is smooth. Add half the sauce and all of the bananas to chickpeas, toss to coat.

8. Serve all together in bowls topped with tomato and lime “crema.” Garnish with lime wedges.