Black Bean & Butternut Squash Pot

IMG_8873

Serves 2 (Could be easily adapted)

Ingredients:

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

Method:IMG_8872

  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

Tips:

  • 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

2 thoughts on “Black Bean & Butternut Squash Pot

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s