Black Bean & Butternut Squash Pot


Serves 2 (Could be easily adapted)


  • 500g Butternut Squash
  • 300g Aubergine
  • 250g Red Pepper
  • 150g Mushrooms
  • 2 Tins Drained black beans
  • 10g Coriander
  • 1 tbsp cayenne pepper


  1. First start by chopping your butternut squash into large but thin chunks and either drizzle with your chosen oil, I use coconut spray oil
  2. Then slice all the other veg into chunky pieces and roast.
  3. When all the veg and butternut is soft (but not fully cooked) add into one large pan/pot with the drained black beans, coriander and cayenne spicy.
  4. Mix thoroughly and cook for another 15-20 minutes  until everything has cooked though.
  5. Split into dishes and serve


  • Meat Eaters: If you want some extra protein you could add chicken
  • You could also make this into 4 portions and serve with rice or a side salad
  • I like to divide the recipe into 4, Serve with a big side salad and save some for the rest of the week in tupperware.

Macros for 1/2 the recipe:

  • Calories: 410
  • Protein: 22g
  • Carbs: 58g
  • Fats: 6g


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