Then I have either chopped cooked chicken, ham, steak, fried or boiled eggs for whoever wants extra protein. I like to place the cooked rice or quinoa, roasted butternut squash, black beans and greens out in separate serving bowls. Serving Up Your Butternut Squash, Black Beans & Greens Bowl Then transfer the greens to a serving bowl. Stir to combine everything well, allowing any remaining liquid to evaporate and the garlic to soften. Add the olive oil, garlic, pepper and vinegar. Return the greens in the pot to the stove over medium high heat. 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. Once the water comes to a boil, add the greens and allow them to cook for about 2-4 minutes. 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. 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. Collard greens and kale work beautifully in this dish and hold up well to this cooking method. This is the best way to add flavor while tenderizing the tough greens. It is easy to find in any grocery store too!įill the biggest pot you have with water and generously add salt. Just a tiny amount adds the flavor profile that you expect from the cooked ham. Eliminating the ham in my go-to black bean recipe makes a big difference in the final flavor. I love the smoky flavor of pork in my bean dishes, but I have a lot of friends who don’t eat meat. If you have never used liquid smoke before, here’s your chance to taste how magical it can be. It all gets stirred together and cooks for a bit allowing the flavors to marry. A little vinegar and liquid smoke add the acidity needed to balance the hearty beans that are added in. Let’s flavor up those black beans! Begin by cooking the diced onion in olive oil, then adding the garlic, cumin, salt and pepper. Lay the seasoned squash out on a well greased sheet pan and bake until fork tender and browned a bit. Add less or more of the seasonings to fit your taste. Coat the cubes of squash with olive oil, then sprinkle on the garlic powder, cumin, cinnamon, salt and pepper. Otherwise, a medium sized squash once peeled, seeded and cut to ½ inch cubes makes the right amount for this recipe. Many grocery stores sell butternut squash pre-cut and ready to cook to save time. The whole family is happy at the end of the meal, including the parents because it is a healthy meal too. Crunchy peanuts, creamy avocado, mayonnaise or tahini, fresh cilantro or basil with a kick of hot sauce balances out the flavors and textures. 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!īutternut squash roasted with warm spices, vegan smoky black beans, and blanched greens seasoned with garlic are a fantastic combination. 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.
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