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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Chipotle Roasted Squash + Black Bean Bean Bowls
IT'S A TRUSTY TRAYBAKE. Bung everything into one tray, let the oven do the work, then spoon the smoky, jammy, chipotle bean mixture onto rice with all the Mexican trimmings - we love avocado, a dollop of yogurt or sour cream + fresh coriander. YUM.
Ingredients
1 jar Queen Black Beans - with their bean stock
2 tbsp olive oil
1 onion, finely chopped
1 large red bell pepper, roughly chopped
1 medium butternut squash - peeled and diced into 2cm thick cubes (sweet potatoes also work too!)
2 tbsp olive oil
2 tbsp tomato puree
1 tbsp honey or maple syrup
2 tbsp chipotle chilli paste
1 tsp chilli powder
1 tsp smoked paprika
1 tsp dried oregano
½ tsp cinnamon
2 garlic cloves, roughly chopped
To serveCooked rice
Yogurt or sour cream
Sliced avocado
Lime wedges
A bunch of fresh coriander, roughly chopped
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Directions
Preheat the oven to 200°C.
Tip everything - except the black beans and garlic - into a large baking dish with a splash of water (this will help to steam the veg as it cooks) and mix everything well to coat. Roast for 35-40 minutes, stirring halfway through until the squash is just tender and sauce is thickened.
Remove the tray from the oven and stir through the garlic. Tip in the black beans with their bean stock and mix well to coat in all the spices. Roast for a further 5-6 minutes, just to warm the beans through and soak up the sauce - you’re not looking for a crispy texture, more jammy and saucy.
Spoon the mixture over cooked rice and serve with sliced avocado, a dollop of yogurt or sour cream, some fresh coriander and a squeeze of lime.
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