Name: Black Bean and Squash Lunch Pot
Cook time: 30 min
Yield: 4 Person(s)
Cuisine: COM_JOOMRECIPE_CUISINE_
Ingredients: 1, tbsp ,Olive Oil or Coconut Oil; 1, ,Onion, peeled, halved and sliced; 2, ,Garlic Cloves, crushed; 1, ,small Butternut Squash, peeled and cubed; 2, ,Carrots, peeled, halved and sliced; 1, ,Green Bell Pepper, sliced; 1, ,400g tin of Black Beans, drained; 2, ,handfuls of Brussel Sprout Tops, shredded (or kale/cabbage); 1, tsp ,Turmeric; 1, tsp ,Dried Ginger; 1/2, tsp ,Ground Cinnamon; 1, ,Ground Cumin; 1, tsp ,Salt; 1, 300ml ,Vegetable Stock; 1, tsp ,Coconut/Olive Oil; 2, tbsp ,Buckwheat Groats; 2, tbsp ,Chopped Hazelnuts; 2, tbsp ,Sesame Seeds; 1, tsp ,Dried Mint; 1, tsp ,Garlic Salt; 1, tsp ,Dried Marjoram

This warming autumn/winter dish is perfect for either a dark evening or a filling lunch. It’s easy to store and re-heat and tastes even better 2-3 days after being made.

Rich in beta-carotene, the carrots and butternut squash will contribute towards your Vitamin A levels which is so important for vision, skin and a healthy immune system.

This plant based recipe is also a good source of Vitamin C and Calcium, which is great for a Vegan based diet. The added brussel sprout tops are really worth finding if you can, but kale or other dark greens would also provide this vital vitamin.

Buckwheat has been added to the optional “Dukka Topping” to add an extra hit of protein and a lovely crunch to this stew. Sprinkle on just before serving.

Category:

Main Meals & Salads

Ingredients

1 tbsp Olive Oil or Coconut Oil
1 Onion, peeled, halved and sliced
2 Garlic Cloves, crushed
1 small Butternut Squash, peeled and cubed
2 Carrots, peeled, halved and sliced
1 Green Bell Pepper, sliced
1 400g tin of Black Beans, drained
2 handfuls of Brussel Sprout Tops, shredded (or kale/cabbage)
1 tsp Turmeric
1 tsp Dried Ginger
1/2 tsp Ground Cinnamon
1 Ground Cumin
1 tsp Salt
1 300ml Vegetable Stock

Dukka Topping (optional)

1 tsp Coconut/Olive Oil
2 tbsp Buckwheat Groats
2 tbsp Chopped Hazelnuts
2 tbsp Sesame Seeds
1 tsp Dried Mint
1 tsp Garlic Salt
1 tsp Dried Marjoram

Black Bean and Squash Lunch Pot Directions

Heat the oil in a lidded saucepan. Add the onion and cook over a medium heat for 3-4 minutes until soft. Add the garlic, butternut squash, carrot and pepper and stir for a further 3-4 minutes. Add the spices and heat for 1-2 minutes, to allow the flavours to release.

Add the stock and salt and replace the lid. Cook for 15 minutes until the vegetables are cooked but still have some bite.

Add the black beans and shredded greens and simmer for a further 2-3 until the beans are heated through the greens are wilted.

Make the Dukka Topping by heating the oil in a small saucepan or frying pan. Over a medium heat add the buckwheat, hazelnuts, sesame seeds and toast. Remove from the pan, and stir through the dried herbs.

Divide the stew between 4 bowls or plates and add the Dukka Topping on top.

Serve with fresh coriander if you like, as this herb goes so well with the flavours.