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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 212.8
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 415.1 mg
  • Total Carbs: 42.0 g
  • Dietary Fiber: 11.5 g
  • Protein: 8.0 g

View full nutritional breakdown of Warm Winter Squash Black Bean & Rice Salad calories by ingredient
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Warm Winter Squash Black Bean & Rice Salad

Submitted by: FIT-WHIT

Introduction

This is a fresh, flavorful warm-salad, most easily thrown together when one or more ingredients are prepped ahead of time. Cook your rice and/or beans ahead of time, and use part of a winter squash you've chopped already.

This is a fresh, flavorful warm-salad, most easily thrown together when one or more ingredients are prepped ahead of time. Cook your rice and/or beans ahead of time, and use part of a winter squash you've chopped already.


Number of Servings: 6

Ingredients

    1 cup dry brown rice
    3 cups cubed winter squash (any variety)
    1 medium onion (red or white), coarsely chopped
    1 sweet bell pepper, coarsely chopped (or similar amount of both red and green peppers)
    1.5 cups cooked black beans (or 1 can, rinsed/drained)
    2 leaves of kale, torn to pieces (about 3-4 cups)
    2 gloves minced garlic
    1/2 cup fresh parsley or cilantro (optional)
    1 T. olive oil
    3-4 T. lime juice (to taste)
    1/2 tsp. cumin
    salt & pepper to taste

Tips

Tip: Microwave whole squash that's been stabbed a few times for about 10 minutes. This will soften it just enough to easily slice and peel for prep-work.

*Rice Notes: You can use quick-cooking rice to boil in a short time. Otherwise, start this step first, so that rice has finished cooking when roasting is complete. Quinoa would also be a delightful substitute for rice in this dish.


Directions

Preheat oven to 400 degrees F.

Prepare winter squash (kabocha or butternut are best) as directed ahead of time.

Combine cubed squash, chopped onion, and peppers on a baking sheet covered in foil or a silpat mat. Drizzle with olive oil and sprinkle with sea salt.

Roast vegetables in oven for 20-35 minutes, until squash is nearly tender. Remove part-way through cooking to stir for even roasting. When squash is almost completely cooked, remove from oven and add chopped kale to the pan, lightly coating with oil. Return to oven for another 4-6 minutes.

As the vegetables roast, prepare the brown rice in a pressure cooker to finish in time.* Prepare the dressing by whisking together lime juice, mined garlic, cumin, and a dash of salt and pepper.

When vegetables have finished roasting, combine in an extra large bowl with cooked rice, pre-cooked beans, chopped parsley or cilantro, and the dressing.

Serve warm.

Serving Size: Makes approx. 6 meal-portions, or 8-10 side portions.






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