Refried Beans Salad Bowl with Autumn Veggies
Equipment
- 1 large skillet
- 1 Medium saucepan
- 1 large mixing bowl
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 1 cup refried beans
- 2 cups butternut squash cubed
- 1 cup Brussels sprouts halved
- 2 tablespoons olive oil
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed salad greens
- 1 avocado sliced
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion thinly sliced
- 1/4 cup feta cheese crumbled
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro chopped
Instructions
- Preheat the large skillet over medium heat and add 1 tablespoon of olive oil.
- Add the butternut squash and Brussels sprouts to the skillet, sautéing for about 8-10 minutes until tender.
- Season the veggies with cumin powder, chili powder, salt, and pepper, stirring to combine.
- In the medium saucepan, heat the refried beans over low heat until warmed through.
- In a large mixing bowl, combine the salad greens, avocado slices, cherry tomatoes, and red onion.
- Add the sautéed autumn veggies to the salad mixture and toss gently to combine.
- Drizzle lime juice and the remaining tablespoon of olive oil over the salad, mixing well.
- Top the salad with warm refried beans, crumbled feta cheese, and fresh cilantro.
- Allow the salad to rest for 5 minutes to let flavors meld before serving.
Notes
Extra tips: For added texture, consider adding a handful of toasted pumpkin seeds or crushed tortilla chips as a topping. If you prefer a spicier dish, incorporate a finely chopped jalapeño when sautéing the vegetables. Adjust the seasoning to your taste and feel free to substitute the feta cheese with a plant-based alternative for a vegan-friendly version.
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