The perfect blend of sweet & savory – this Black Bean Cauliflower Winter Stew calls for…
Hearty veggies: Cauliflower & Butternut Squash. Protein: Black Beans. A unique spice blend: Ginger, Cinnamon, Spicy Red Chili Flakes & Dried Herbs. And is served with: Basmati Rice, Scallions & Cilantro.
As many of you know, I’m not a huge soup fan…even during the chilling winter months. When I found myself at a crossroads of craving warm-hearty dinners, stew became the new staple.
They’re relatively easy to make because I keep many of the ingredients stocked in my pantry. Like:
- Basmati Rice
- Canned Coconut Milk
- Veggie Stock
- ALL the spices!
Not only is the flavor on par, it stays many days in the fridge. Perfect to make ahead and serve later. Just wait to make the rice until you’re ready to serve!
#Lettucebowandsay “This winter stew is just STEW good!”
Black Bean Cauliflower Stew
Equipment
- Stove
- Oven
Ingredients
- 1 Medium Butternut Squash (peeled & cubed)
- 1 Large Cauliflower (cut into florets)
- 1 Large Shallot (thinly sliced)
- 1 Serrano Pepper (diced)
- 2 Red Peppers (diced)
- 2 Cloves Garlic (minced)
- Spice Blend (see below)
- 1 Can Light Coconut Milk (15oz)
- 2 Cups Veggie Stock
- 1 Can Black Beans (15oz – drained & rinsed)
- 2 Limes (juiced)
- Scallions (thinly sliced)
- Cilantro Leaves
- Basmati Rice
- EVOO (for cooking)
- Pink Himalayan Salt
Spice Blend:
- 1 tsp Basil (dried)
- 1 tsp Cinammon
- 1 tsp Garlic Powder
- 1 tsp Ginger (ground)
- 1/2 tsp Hot Red Chili Flakes (note: not crushed red pepper!)
- 1 tsp Onion Powder
- 1 tsp Oregeno (dried)
- 1 tsp Thyme (dried)
Instructions
Roast the Veggies:
- Preheat the oven to 425°F
- Spread the cubed butternut squash and cauliflower florets onto two sheet pans. Toss with EVOO and salt – spread so they cook evenly!
- Roast for 25 minutes until caramelized and tender
Make your Rice:
- At rice to a saucepan at a 2:1 (water:rice) ratio over high heat
- Once boiling reduce to a simmer and cook until all water is absorbed – roughly 10-15 minutes
- Remove from heat and set aside
Start the Stew:
- Over medium heat add EVOO to coat the bottom of a large pot
- Saute shallot and some salt for a minute or so. Then add the red peppers and continue to saute until both are caramelized. Stir in the garlic and serrano pepper and cook for roughly one more minute.
- Add spice blend and toast for a minute
- Add the coconut milk and veggie stock. Bring to a simmer over medium-low heat for about 10 minutes
- Stir in the beans and roasted veggies & immer for another 5 minutes or so.
- Add the lime juice & season with more salt if needed.
- Remove from heat and let sit for about 5-10 minutes to cool
- Serve the stew over the rice & garnish with scallions and cilantro!
Notes
January Seasonal Fruits & Veggies
used in this recipe:
Fruits
Veggies
Click to find more recipes with these ingredients!