Black Bean Cauliflower Stew (Edit recipe)

This is my VERY favorite plant based/vegan dish - I actually crave it. My Black Bean Veggie Stew is full of nourishing and healing ingredients, so it makes me feel good when I eat it. The best part about this stew is that it makes a big batch, so if I make it in the beginning of the week, I have it for lunches and dinners!

15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	676
Fat:	18 g
Carbohydrates:	104 g
Protein:	22 g
Cholesterol:	0 g
Sodium:	304 mg
Fiber:	15 g
Sugars:	3 g
Calculated per serving.

by Lara Salamone

Serves: 4

Ingredients

1 head Cauliflower
1 whole Red Bell Pepper, sliced julienne style
2 cup Butternut Squash, diced
0.333 cup White Onion, diced
4 oz Fire Roasted Green Chiles
15 oz Black Beans, drained and rinsed
13.5 oz Coconut Milk, full fat
1 cup Vegetable Broth, low sodium
0.25 tsp ground Ginger
0.25 tsp Ground Cumin
0.25 tsp Smoked Paprika
0.25 tsp Turmeric Powder

Optional

1 cup Jasmine Rice
0.333 cup Parsley, to garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

If serving over rice, cook rice according to package instructions.
If roasting cauliflower, preheat oven to 400f. Toss cauliflower in olive oil and sea salt, and lay out on baking sheet. Bake for 20 minutes or until softened or beginning to char.
In large pot, heat olive oil on medium heat. Add onions and cook until transluscent.
Add red bell pepper and butternut squash and saute until pepper starts to soften.
Add coconut milk, broth, green chiles and spices.
Bring to a simmer.
Add black beans and cauliflower. Simmer for 15 minutes, stirring occasionally.
Serve over rice or by itself, with chopped parsley on top. Sometimes we top with grated cheese. Enjoy!

Notes

I find it much easier to purchase pre-cut veggies, like cauliflower and butternut squash for this recipe. My favorite butternut squash to use is from Trader Joes - it is cut into small zig zag shapes and gets nice and tender in this recipe.