Butternut Squash, Black Beans & Greens Bowl

This gluten free Butternut Squash, Black Beans & Greens Bowl is so hearty and filling with more layers of flavor than you can count!  I love this type of meal that can be customized for everyone at the table.  Start with cooked rice or quinoa, then pile on as much or little of all of the components in your bowl, add some toppings and dig in! 

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Butternut squash roasted with warm spices, vegan smoky black beans, and blanched greens seasoned with garlic are a fantastic combination.  Crunchy peanuts, creamy avocado, mayonnaise or tahini, fresh cilantro or basil with a kick of hot sauce balances out the flavors and textures.  The whole family is happy at the end of the meal, including the parents because it is a healthy meal too. 

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Butternut Squash

Many grocery stores sell butternut squash pre-cut and ready to cook to save time.  Otherwise, a medium sized squash once peeled, seeded and cut to ½ inch cubes makes the right amount for this recipe.  Coat the cubes of squash with olive oil, then sprinkle on the garlic powder, cumin, cinnamon, salt and pepper.  Add less or more of the seasonings to fit your taste. 

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Lay the seasoned squash out on a well greased sheet pan and bake until fork tender and browned a bit.  Then transfer to a serving bowl. 

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Vegan Smoky Black Beans

Let’s flavor up those black beans!  Begin by cooking the diced onion in olive oil, then adding the garlic, cumin, salt and pepper.  A little vinegar and liquid smoke add the acidity needed to balance the hearty beans that are added in.  It all gets stirred together and cooks for a bit allowing the flavors to marry.  

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If you have never used liquid smoke before, here’s your chance to taste how magical it can be.  I love the smoky flavor of pork in my bean dishes, but I have a lot of friends who don’t eat meat.  Eliminating the ham in my go-to black bean recipe makes a big difference in the final flavor.  This is where liquid smoke comes in.  Just a tiny amount adds the flavor profile that you expect from the cooked ham.  It is easy to find in any grocery store too! 

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Blanch the Greens

Fill the biggest pot you have with water and generously add salt.  This is the best way to add flavor while tenderizing the tough greens.  Collard greens and kale work beautifully in this dish and hold up well to this cooking method.  The salt water that they are blanched in will get poured down the drain, so don’t worry too much about over salting the water.  Sure!  You can add too much salt, but if you are using a large pot, like a pasta pot and 2-3 tablespoons of salt, you should be in good shape. 

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Once the water comes to a boil, add the greens and allow them to cook for about 2-4 minutes.  Check one of the tough stems for tenderness and if you are happy with the texture, take them off the heat and drain the salted water.  Return the greens in the pot to the stove over medium high heat.  Add the olive oil, garlic, pepper and vinegar.  Stir to combine everything well, allowing any remaining liquid to evaporate and the garlic to soften.  Then transfer the greens to a serving bowl. 

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Serving Up Your Butternut Squash, Black Beans & Greens Bowl

I like to place the cooked rice or quinoa, roasted butternut squash, black beans and greens out in separate serving bowls.  Then I have either chopped cooked chicken, ham, steak, fried or boiled eggs for whoever wants extra protein.  The sides and sauces are all out on the spread or the table for adding as we go.  My favorite toppings are chopped peanuts, cilantro, avocado, sriracha and mayo.  But feel free to mix it up with other herbs and sauces that you love. 

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More Gluten Free Favorites

• Sweet Potato, Brussels Sprouts & Bacon Sheet Pan
• Chicken Sausage & Potatoes Sheet Pan
• Beef & Broccoli
• Honey Ginger Stir-Fry
• Smothered BBQ Chicken
• Oven Pulled Pork with Apple Slaw