This Vegan dish is packed with roasted butternut squash, green chard, quinoa, black beans and hummus. It’s delicious, healthy and oh-so-satisfying! Here’s how you make it-
1 tablespoon minced garlic
1 package cubed butternut squash
1 bunch green chard
1 can black beans
1 cup tri-color quinoa
1 tablespoon plain hummus (as garnish per serving)
2 tablespoons olive oil
cilantro to garnish, chopped (optional)
Pre-heat oven to 400 degrees. In large bowl toss cubed butternut squash with minced garlic, a pinch of coarse sea salt, pepper and one tablespoon of olive oil. Transfer squash onto a sheet pan lined with parchment paper or foil and bake for 20 minutes, flipping once halfway through.
Start cooking quinoa according to directions. Many brands will give you the option of using water or broth, in my opinion you’ll have plenty of flavor using water (thank you, Hummus!)
While quinoa and squash cook, prepare your green chard. Wash leaves until free of grit. Drain and pat dry. Fold each leaf in half lengthwise; cut out hard vein. Stack a few trimmed leaves at a time and chop.
Use the same large bowl to toss chard with 1 tablespoon of olive oil and a pinch of sea salt. Transfer into a saute pan and cook on medium heat for about 3 minutes, or until tender. Toss often.
In small sauce pan start heating your beans. You have a lot of things going once, but as they’re done you can simply pull them off heat and set aside. All of the components will do just fine waiting for the rest.
Once all of your elements are ready, place them in a large bowl with a dollop of hummus in the middle. Garnish with fresh cilantro.
You can either drag your spoon through the hummus and create different bites, or mix everything together. I ALWAYS mix everything together, but the picture would be very unappetizing. The hummus is heavenly mixed with all the warm and fresh components.
I hope you love this simple and delicious bowl as much as I do. Enjoy!