preparation:

For the chipotle sauce:

Combine all ingredients in small food processor and puree. Refrigerate until ready to use.

For the butternut squash:

Preheat oven to 400 degrees F.

Line baking sheet with foil.

Toss cubed butternut squash with olive oil and sprinkle with sea salt.

Place on prepared baking sheet and place in preheated oven.

Roast for 40-50 minutes, until squash is tender. Toss the squash halfway through.

For the quinoa:

Combine dry quinoa with 2 cups of water and salt in small pot.

Bring to a boil, then reduce heat and cover with lid.

Simmer until quinoa is sprouted, 15-18 minutes.

For the onions and peppers:

Heat olive oil over medium-high heat in large skillet.

Add onion and red bell peppers, cooking until they begin to soften, about 5 minutes.

Add jalapeño, cumin, chili powder, and salt, and cook another 3-4 minutes.

Add black beans and stir to combine. Remove from heat.

To put it all together:

Add quinoa and butternut squash to skillet (if it’s large enough – if not, put it all in a large bowl) and toss with onion, pepper, and bean mixture.

Scoop into bowls or on plate.

Drizzle with chipotle sauce and then top with chopped cilantro and diced jalapenos.

Serve and enjoy!