Warm up this hearty recipe!

Mexican vegan vegetable pilaf with haricot beans and pumpkin
Mexican vegan vegetable pilaf with haricot beans and pumpkin

In chilly weather, we crave hearty meals. This dish is easy and satisfying!

Zesty Pumpkin Bean & Rice Bowl

Makes: 4 servings

Ingredients

  • 1 cup cooked winter squash (Try a small pumpkin, acorn, or any other winter squash)
  • 1 teaspoon vegetable oil
  • 1 tablespoon garlic, minced (or 1/2 teaspoon garlic powder)
  • 1 small onion, chopped
  • 1/2 teaspoon dried oregano OR thyme
  • 1/4 teaspoon black pepper OR chili powder
  • 1/8 teaspoon cinnamon OR allspice
  • 1/8 teaspoon cumin OR coriander
  • 3 cups red beans, cooked (or your choice of beans)
  • 3 cups brown rice, cooked
  • 2 cups low sodium chicken broth
  • 1 tablespoon vinegar (Different types of vinegar for different tastes. You can also substitute lemon or lime juice.)
  • Optional: 4 tablespoons parsley, chopped
  • Optional: 1 small lime, washed

Directions

  1. Preheat oven to 375°F.
  2. Wash winter squash and carefully cut the it in half.
  3. Put about an inch of hot water in a baking dish, Lay the squash in the baking dish, cut side down.
  4. Bake until the squash is tender, and a fork can be inserted easily. Drain water and set aside. Once cooled, you can store what you don’t need in an airtight bag in the refrigerator for up to a week or, in the freezer for up to 3 months.
  5. In a large skillet, on low heat, sauté the vegetable oil, garlic, onion, and herbs and spices, until soft. Stir often.
  6. Stir in the cooked beans, cooked rice, broth, and vinegar. Bring to a boil.
  7. Lower heat to a simmer and cook covered for 5 minutes.
  8. Optional: Top with chopped Parsley and a squeeze of lime juice.

*Chef’s tip– Your nose knows! Experiment with different herbs and spices by smelling them first. Try substituting one at a time until you learn what aromas you like.

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