Roasted Butternut and Black Bean Chimichurri Bowl

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By anotherveganfoodblog

Roasted Butternut and Black Bean Chimichurri Bowl

Name: Roasted Butternut and Black Bean Chimichurri Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American, Latin American
Ingredients: 1 package pre-cut butternut squash; 8 oz whole wheat spaghetti noodles; 2 garlic cloves skins removed; ½ cup pumpkin seeds or other nut or seed of choice plus more for serving; 1 bunch flat leaf parsley; 1 bunch of cilantro; ¼ cup apple cider vinegar; 1 Tbsp olive oil; ½ tsp crushed red pepper flakes; salt and pepper to taste; 2 15 oz cans of black beans drained and rinsed

7 steps

Prep:15minCook:30min

his roasted butternut and black bean chimichurri bowl is packed with nutrient-dense foods that are beneficial for nursing mothers.

Updated at: Thu, 07 Sep 2023 21:17:18 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories445.3 kcal (22%)

Total Fat10.1 g (14%)

Carbs68.1 g (26%)

Sugars3.1 g (3%)

Protein20.8 g (42%)

Sodium695.3 mg (35%)

Fiber16.2 g (58%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 packagebutternut squash

pre-cut

8 ozwhole wheat spaghetti noodles

2garlic cloves

skins removed

½ cuppumpkin seeds

or other nut or seed of choice plus more for serving

1 bunchflat leaf parsley

1 bunchcilantro

¼ cupapple cider vinegar

1 Tbspolive oil

½ tspcrushed red pepper flakes

2 x 15 ozcans of black beans

drained and rinsed

Instructions

Step 1

Preheat oven to 425°F.

Step 2

Toss your butternut squash with a little olive oil, salt, and pepper and place on a parchment-lined baking sheet.

Step 3

Bake squash until golden and tender, about 30 minutes.

Step 4

Bring a stock pot of salted water to a boil and cook your noodles according to the package directions. Drain the noodles and place them back in the pot.

Step 5

To make the chimichurri add the garlic, pumpkin seeds, parsley, cilantro, vinegar, olive oil, and pepper flakes to a food processor. Puree until a thick sauce with some texture forms. Taste for seasoning.

Step 6

Toss the noodles with ⅓ cup of the chimichurri and divide among the bowls.

Step 7

Divide roasted squash and black beans among the bowls and top with more chimichurri and pumpkin seeds.

View on anotherveganfoodblog.com

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