Sometimes I love just grabbing a bunch of ingredients and throwing something together. Today I grabbed couscous, butternut squash, tofu, tomatoes, corn and black beans. I roasted the squash with coconut oil, paprika and turmeric. I did the same for the tofu. Apparently my body was craving yellows and oranges! Listen to your body, it craves the nutrients it needs.
1/3 cup couscous
1 cup butternut squash, cubed
3oz tofu, cubed and pressed
1/2 tomato, chopped
1/4 cup corn
2 tablespoons black beans
Preheat the oven to 400°F.
Place the cubed the butternut squash on a baking sheet. Drizzle with coconut oil, turmeric and paprika. I honestly didn’t measure, just gave each seasoning a generous sprinkle. Then, mix well so all squash is covered.
Cook the squash for about 30-35 minutes, flipping half-way through.
While the squash is cooking, cook the couscous according to the package directions.
After the squash is done, remove from the oven and allow to cool for a few minutes while you make the tofu.
Season the tofu with turmeric and paprika. Coat a frying pan with oil and heat over medium. Once warmed, toss in the tofu and cook until crispy on all sides. This should only take a few minutes.
Add all of the ingredients to a bowl and enjoy!