Ingredients
1 tablespoon coconut oil
1 medium onion, chopped
1/2 medium red bell pepper, diced
3 cloves garlic, minced
2 green onions, chopped
2 cups butternut squash, peeled and cut into 1/2 inch cubes
1 15-ounce can black beans, drained and rinsed
1/2 teaspoon Italian seasoning
2 sprigs thyme
1 cup coconut milk
1 cup vegetable broth
1 vegan bouillon (I used Edward & Son’s Not-Chick’n Bouillon Cubes)
1 cup tender collard greens, kale, or spinach, chopped (optional)
1/4 teaspoon Cayenne pepper
Pinch of allspice (optional)
Instructions
Heat oil in a large pot over medium-high heat. Add onions and bell peppers; cook until onions are soft, about 3 minutes. Stir in garlic and green onions and cook for 1 minute.
Add butternut squash, black beans, Italian seasoning, and thyme, and stir to coat. Stir in coconut milk, vegetable broth, bouillon cube, allspice, and cayenne pepper. Bring to a boil, then reduce heat to simmer for 20 minutes.
Stir in leafy greens and cook for about 4 minutes. Serve with brown rice and avocado.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 200 Kcal