Smooth and sweet from the butternut squash while enriched with black beans' dense texture, protein, and fiber, the stew boosts the immune system in a flavorful,
hard-to-limit-yourself-to-one-serving way.

Time to read: 3 mins | Time to make: 20 min | Yields: 6 servings

Method

1. In a large pot over medium heat, sauté onion in oil until soft and translucent, about 5 minutes. Add garlic, paprika, and coriander, and cook one more minute.

2. Add beans, squash, broth, bay leaves, and salt, and turn up the heat. Bring to a boil, cover, and reduce to a simmer. Cook for about 10-15 minutes until squash is tender.

3. Add spinach and cook for two more minutes until spinach wilts.

4. Turn off the heat, stir in lime juice, cilantro, and salt and pepper to taste.

5. Serve over brown rice or quinoa.

Nutrition facts, per serving (300 g):

Energy: 244kcal | Carbs: 42 g | Protein: 12 g | Fat: 4 g

Notes

* If you are cooking your own beans you will need 585 g or 20 oz.