By Senja McCloy
Pumpkin and black bean bowl
Pumpkin black bean bowl
Updated at: Thu, 17 Aug 2023 11:29:23 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories714.3 kcal (36%)
Total Fat52 g (74%)
Carbs47.1 g (18%)
Sugars12.9 g (14%)
Protein14.2 g (28%)
Sodium881.3 mg (44%)
Fiber16.8 g (60%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 tspground cinnamon
olive oil
2garlic cloves
chopped
1red onion
large
1 tspsmoked paprika
1can black beans
drained and rinsed
1lime
halved
1can cherry tomatoes
corriander
roughly chopped
salt
pepper
corriander
For the dressing
1 tspmaple syrup
chilli flakes
1juice of lime
1garlic clove
small
5 Tbspolive oil
1avacado
ripe
250gpumpkin
chopped into 1-2cm cubes
Instructions
Step 1
Pre heat oven to 200 deg c fan
Step 2
Place the pumpkin on a baking tray, sprinkle with the cinnamon, salt and pepper and drizzle with olive oil. Give them a good mix, then roast in the oven for 15mins
Step 3
Put the garlic and onion into a large frying pan with a drizzle of oil and a pinch of salt. Cook over a medium heat for 5-10mins until soft
Step 4
Next, add the smoked paprika to the pan, stir, then add the black beans and cook for 10mins, until they’ve softened.
Step 5
Squeeze the juice of half the lime into the pan
Step 6
While the pumpkin and beans are cooking, blend all the ingredients for the dressing in a blender with a pinch of salt and pepper and leave to one side.
Step 7
Chop the cherry tomatoes I tend to slice them in half and then cut each half into three then add them to the pan cook for another 2 minutes before taking the pan off the heat
Step 8
Add the avacado if using and corriander to the pan and stir everything together
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