Name: Roasted Squash Bowl with Jalapeño Queso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 4 cups cubed butternut squash ((I subbed 1 cup for yellow potatoes)); 2 Tbsp melted coconut oil ((divided)); 1 tsp cumin powder; 1/2 tsp chili powder; 1/2 tsp sea salt ((divided)); 1 Tbsp maple syrup; 2 whole poblano ((sliced // or 10-12 (~35 g // as original recipe is written) shishito peppers left whole)); 2 cups thinly sliced red cabbage; 1 medium ripe avocado, divided; 1 cup Roasted Jalapeño Cashew Queso or Cashew-less Queso ((divided)); Fresh cilantro ((optional )); Pumpkin Seeds, Quinoa, Smoky Tempeh, Black Beans, or Quick Crispy Tofu ((optional )); Salsa (or favorite store bought) ((optional ))