Description
A complete vegan Thanksgiving dinner that satisfies everyone.
Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 2 cups quinoa, rinsed
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon cumin
- Salt and pepper to taste
- 1 bunch kale, chopped
- 1 cup vegetable broth
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the butternut squash on a baking sheet and drizzle with olive oil, salt, and pepper.
- Roast the squash for 25-30 minutes until tender.
- In a pot, heat olive oil over medium heat and sauté onion and garlic until translucent.
- Add quinoa, vegetable broth, and cumin. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Stir in black beans, corn, red bell pepper, and kale into the quinoa. Cook until kale is wilted.
- Serve warm, topped with roasted butternut squash.
Notes
- Feel free to add other vegetables of your choice.
- This dish can be made ahead of time and reheated.
- Adjust spices according to your taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan thanksgiving dinner, plant-based meal, holiday recipes