Tuesday, December 6, 2016

Black Beans Butternut Squash Brown Rice Bowl

There is nothing more comforting than a bowl of beans and rice during the cold days we have had lately.\Just thinking of it makes make mouth water.  I added butternut squash and spinach to the beans to increase the nutritional value of the dish as well as its taste and texture.  I used black beans but any other type will do. The fresh garlic with the vegetable broth are all you need to make this wonderful one pot meal full of robust flavor as you eat it with rice or quinoa. The butternut squash adds some sweetness and pairs up well with the spinach and beans.  It is an easy quick meal to prepare.

Black Beans Butternut Squash Brown Rice Bowl

  • 2 tsp coconut oil
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/2 butternut squash, peeled and cubed
  • 1-15 oz can black beans, drained and rinsed
  • 2 cups fresh spinach leaves
  • salt and pepper to taste
  • 2 cups cooked brown rice
Heat the coconut oil in a saute pan to medium heat.  Add the onion and garlic and cook till the onion is translucent and the garlic slightly brown but not burnt.  

Add the vegetable broth and butternut squash to the onion and garlic mixture and heat through till the butternut squash is soft but not mushy.  

Add the black beans and the spinach leaves and heat through till the spinach is cooked and the whole dish heated through.  Season with salt and pepper to taste.

Place the brown rice in a bowl and ladle the black bean butternut squash mixture on top.  Enjoy.

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