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Butternut Squash, Black Beans & Greens Bowl Feature Photo

Butternut Squash, Black Beans & Greens Bowl

Roasted Butternut Squash, Black Beans & Greens Bowl is hearty, healthy, delicious and customizable with countless toppings.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 794kcal

Ingredients  

Butternut Squash

  • 2 lbs butternut squash - peeled, seeded & diced
  • 2-3 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • salt & pepper to taste

Smoky Vegan Black Beans

  • 15 oz black beans
  • 1-2 tablespoon olive oil
  • ½ cup sweet onion - chopped
  • 2 teaspoon garlic - chopped finely
  • ½ teaspoon cumin
  • salt & pepper to taste
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon liquid smoke

Greens

  • 12 oz kale or collard greens - tough stems removed and roughly chopped
  • 2-3 tablespoon fine salt
  • 1-2 tablespoon olive oil
  • 2 teaspoon garlic - chopped finely
  • ½ teaspoon apple cider vinegar
  • pepper to taste

Serving & Toppings

  • 2 cups cooked rice or quinoa
  • ½ cup chopped salted peanuts
  • 2 avocadoes - sliced
  • ½ cup cilantro - chopped
  • hot sauce, tahini, mayonnaise

Instructions

Butternut Squash:

  • Preheat the oven to 450 degrees. Line a large sheet pan or two with foil & generously coat with cooking oil.
  • Cook rice or quinoa based on the package instructions.  Keep warm until ready to serve.
  • Generously coat the diced butternut squash with olive oil in a large bowl or on the prepared sheet pan.  Then sprinkle with garlic powder, cumin, cinnamon, salt & pepper.  Adjust the seasonings to fit your taste if needed.  Stir the mixture around to coat the squash with seasonings as evenly as possible.
  • Spread the squash out in an even layer and roast in the oven for 20-25 minutes or until fork tender and slightly browned.  Remove from the oven and transfer to a serving bowl.

Black Beans:

  • In a small saucepan over medium heat, cook the onions in the olive oil until softened.  Then add the garlic, stirring to prevent it from sticking.  Once fragrant, add the garlic, cumin, salt and pepper.  Stir to heat through, then add the liquid smoke and vinegar.  Pour in the black beans, stirring to combine everything well.  Reduce the heat to low and cover until ready to serve.

Greens:

  • Bring a large pot of generously salted water to a boil.  Add the collard greens or kale, boiling them for 2-4 minutes, check for tenderness with a stem.  Once tender to the bite, drain the salted water very well & return the greens to the stove. Over a medium high heat, add olive oil, garlic, pepper & vinegar.  Stir to coat with the seasonings.  Transfer to a serving bowl.

Serving & Toppings:

  • Layer the rice/quinoa, roasted butternut squash, black beans, greens in a bowl then add toppings and sauces if you’d like.  Cooked diced chicken, ham or steak, a fried or hard boiled egg, chopped peanuts, avocado, hot sauce, sriracha, tahini and mayonnaise are all great options.

Nutrition

Nutrition Facts
Butternut Squash, Black Beans & Greens Bowl
Amount per Serving
Calories
794
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
24
g
Sodium
 
3623
mg
158
%
Potassium
 
2321
mg
66
%
Carbohydrates
 
97
g
32
%
Fiber
 
23
g
96
%
Sugar
 
7
g
8
%
Protein
 
25
g
50
%
Vitamin A
 
32904
IU
658
%
Vitamin C
 
162
mg
196
%
Calcium
 
327
mg
33
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.