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fall-meal-recipe

Fall Meal Recipe

A hearty and healthy vegan fall meal featuring roasted butternut squash and quinoa.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 cups butternut squash, diced
  • 1 cup quinoa
  • 1 can black beans, drained and rinsed
  • 1 unit red bell pepper, diced
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
  • 2 cups vegetable broth
  • 1 unit avocado, sliced (optional)
  • to taste Fresh cilantro, chopped (optional)

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
  3. In a pot, heat a bit of olive oil over medium heat. Add garlic and red onion, sauté until fragrant.
  4. Add quinoa, cumin, smoked paprika, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
  5. Stir in black beans and red bell pepper. Cook for another 5 minutes.
  6. Combine roasted butternut squash with quinoa mixture.
  7. Serve with sliced avocado and fresh cilantro on top if desired.

Nutritional Value

Calories: 350kcal | Carbohydrates: 55g | Protein: 12g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 400mg | Potassium: 900mg | Fiber: 12g | Sugar: 6g | Vitamin A: 900IU | Vitamin C: 60mg | Calcium: 80mg | Iron: 3.5mg

Keywords

Fall, Healthy, Vegan
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