Black Bean Cauliflower Stew
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!
PREP TIME
15 minutes
COOK TIME
30 minutes
INGREDIENTS
15
Serves: 4
Ingredients
- 1 head1 head1 head Cauliflower
- 1 whole1 whole1 whole Red Bell Pepper, sliced julienne style
- 2 cup2 cup2 cup Butternut Squash, diced
- 0.333 cup0.333 cup0.333 cup White Onion, diced
- 4 oz4 oz4 oz Fire Roasted Green Chiles
- 15 oz15 oz15 oz Black Beans, drained and rinsed
- 13.5 oz13.5 oz13.5 oz Coconut Milk, full fat
- 1 cup1 cup1 cup Vegetable Broth, low sodium
- 0.25 tsp0.25 tsp0.25 tsp ground Ginger
- 0.25 tsp0.25 tsp0.25 tsp Ground Cumin
- 0.25 tsp0.25 tsp0.25 tsp Smoked Paprika
- 0.25 tsp0.25 tsp0.25 tsp Turmeric Powder
- 1 cup1 cup1 cup Jasmine Rice
- 0.333 cup0.333 cup0.333 cup Parsley, to garnish
Optional
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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.
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About This Recipe
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Dairy Free Egg Free Gluten Free Nut Free Other Pescetarian Plant Based Shellfish Free Soups Sugar Free Vegan Vegetarian| 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. | |
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