#4 Roasted Butternut Squash Enchilada Bowls

PROTEIN OPTIONS

Animal Protein: Beef
Vegan: Tofu

INGREDIENTS

Butternut squash, mild red enchilada sauce, bell peppers, kale, black beans, cliantro lime white rice, grass-fed pasture raised ground beef or pumpkin tofu, cassava flour tortillas, cashew, lime, cilantro, filtered water, onion, garlic, salt, pepper, cashew parmesan, pickled red onion.

MACROS

AP Standard:

  • Calories~550 kcal
  • Protein~28 g
  • Fat~22 g
  • Carbohydrates~58 g

AP Abundant:

  • Calories~825 kcal
  • Protein~42 g
  • Fat~33 g
  • Carbohydrates~87 g
  • Fiber~18 g

Vegan Standard:

  • Calories~550 kcal
  • Protein~28 g
  • Fat~22 g
  • Carbohydrates~58 g

Vegan Abundant:

  • Calories~825 kcal
  • Protein~42 g
  • Fat~33 g
  • Carbohydrates~87 g
    Fiber~18 g
REHEATING INSTRUCTIONS

Oven: 350°F, 10–15 min, covered.
Microwave: 2–3 min, stir halfway.
Stovetop: Medium, 5–7 min, covered, stir occasionally.