Mexican Spiced Squash with Avocado & Black Bean Salsa and Quinoa

Today I’m sharing a colourful plant-based dish that’s guaranteed to satisfy. 


It’s a tasty Mexican spiced squash with avocado and made with the addition of black beans which are both nutty and creamy, and a wonderful source of protein and fibre.


Protein and fibre are going to keep you fuller for longer. Protein can help you to maintain muscle mass and strength and is needed for cell growth and repair and fibre is good for digestive health. 


Cooking and eating Mexican is a lot easier than you think. Especially if you opt for the zero planning or shopping option by ordering straight from a fresh delivery service such as Hello Fresh


Depending on what you fancy to eat, all you need to do is choose your recipes, then the pre-measured ingredients are delivered safely to your door. There are so many great recipes to choose from too you could literally eat your way round the globe. 

Why not savour the salsa and enjoy this zingy vegetarian dish on its own for lunch or dinner, or serve it as a filling side dish alongside grilled meats? It’s not only delicious and satisfying but also good for you too. 


Mexican Spiced Squash with Avocado & Black Bean Salsa and Quinoa 


1 Butternut Squash halved lengthways 

1.5 tsp Mexican Spice

½ cup Vegetable Stock

120 grams Quinoa

2 Vine Tomatoes

1 Avocado

1 Lime

1 Tin Black Beans

1 bunch Mint 

1 bunch Coriander

2 tbs Sour Cream

15 grams Pumpkin Seeds

500 mls water



Preheat your oven to 200°C. Halve the butternut squash lengthways and scoop out the seeds (no need to peel). Chop it into 2cm cubes and place on a lightly oiled baking tray. Sprinkle over half the fajita seasoning and a pinch of salt. Toss to coat then spread out evenly and roast on the top shelf of your oven until charred at the edges, 30 mins. Turn halfway through cooking.


Put a large saucepan of water on to boil (amount specified in the ingredient list). When boiling, add the vegetable stock. Lower the heat to medium and add the quinoa. Cook uncovered, until the quinoa is tender and the seed has split, 11-12 mins. When done, drain in a sieve and leave to cool.


Chop the vine tomato into 1cm chunks. Pop in a mixing bowl and season with a pinch of salt. Halve the avocado lengthways and twist apart. Remove the stone and scoop out the flesh with a spoon. Chop the flesh into 1cm chunks and add to the tomato. Zest the lime. Mix half the zest into the salsa, along with a squeeze of lime juice. Mix well and set aside.


Drain the black beans in a colander and rinse under cold water. Add to the salsa. Pick the mint leaves from their stalks and finely chop (discard the stalks). Add half to the salsa. Roughly chop the coriander (stalks and all) and stir it in too. Add a pinch of the remaining fajita seasoning and the olive oil (amount specified in the ingredient list). Taste and adjust with salt, black pepper or more spice if you like it hot!


Mix the remaining chopped mint through the sour cream. Add a pinch of salt and set aside. Transfer the (now cooled) quinoa to a large bowl and add a squeeze of lime juice, the remaining zest and a pinch of fajita seasoning. Mix together and add salt to taste.


Stir half the salsa through the quinoa, then spoon the quinoa into deep bowls. Top with the butternut squash and the remaining salsa. Dollop on some sour cream and sprinkle over the pumpkin seeds. Enjoy!


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