Butternut and Black Bean Pilaf with Tomato Slaw

You hungry? Tuck into this satisfying combo of two natural pairs - black beans and rice, and black beans and roasted butternut squash. This warm, protein-complete pilaf gets a cool refresh from a crunchy, aromatic tomato slaw, served on the side.

1 can black beans, rinsed and drained

2 Tbsp Buffalo sauce

1 Tbsp coconut aminos

1 cup favorite rice (or 2 cups leftover rice)

1 butternut squash, peeled and diced 1/2-inch

1 jalapeño pepper, diced

1/2 red onion, diced (about 1 cup)

2 Tbsp olive oil

1 tsp ground coriander

Tomato Slaw:

1 ripe tomato, diced

2 cups green cabbage finely sliced

1/4 red onion diced (about 1/2 cup)

1 green onion, sliced

2 Tbsp rice vinegar

1 Tbsp olive oil

3-4 fresh basil leaves, minced

fresh basil leaves for garnish

Preheat oven to 425F. Mix the beans, Buffalo sauce and coconut aminos in a medium bowl. Mix well and set aside.

Cook rice according to package directions. I used a leftover rice mixture.

Toss together the squash, jalapeño and onion in a large bowl.

Toss with the olive oil and coriander and spread out onto two rimmed baking sheets.

Roast for about 30 minutes, turning once, until the squash begins to soften and brown up.

Meanwhile make the tomato slaw. Mix together the slaw ingredients in a medium bowl. Toss gently and refrigerate while the rest of the dish assembles.

Now mix the rice, beans and roasted veggies in a large bowl.

Season with salt and pepper to taste. Reduce oven to 375F. Tip into an oiled 9x13-inch casserole and bake for about 15-20 minutes to heat through.

Serve pilaf with slaw on the side. Garnish with fresh basil and green onions, and toasted sesame seeds if desired.

Serves 4-6.

Comments

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