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Yummly User: "Excellent! Will make again!" Read More
15Ingredients
65Minutes
330Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. coconut oil
- 1 medium onion (chopped)
- 1/2 red bell pepper (medium, diced)
- 3 cloves garlic (minced)
- 2 green onions (chopped)
- 2 cups butternut squash (peeled, and cut into 1/2 inch cubes)
- 15 oz. black beans (drained and rinsed)
- 1/2 tsp. 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 collard greens (tender, /kale/spinach, chopped, optional)
- 1/4 tsp. cayenne pepper
- 1 pinch allspice (optional)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium670mg28% |
| Potassium860mg25% |
| Protein9g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber12g48% |
| Sugars6g |
| Vitamin A180% |
| Vitamin C80% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
Yummly User 7 months ago
Excellent! Will make again!
Yummly User 2 years ago
Too many onions for me. Also, no peppers for me. I would puree some of the squash possibly. I didn't have vegetable bouillon so I used chicken bouillon. I don't think I will make it again.
Yummly User 2 years ago
Yummy! I added mushrooms and spinach and more allspice.
Yummly User 4 years ago
I added mushrooms. delish.
Yummly User 5 years ago
i made this last night without the red bell pepper, since i don't like the taste of cooked bell pepper. it was DELICIOUS!! A little spicier than i expected, but still very good.
Yummly User 6 years ago
Fantastic! Coconut milk, butter nut squash and black beans are an incredible team. Especially with Cayenne as their side kick!
I used half if the recommended coconut milk and veggie broth. So it turned out little thicker. I also roasted the squash in oil and salt for 30 mins which gave it more of a hash like texture.