Autumn Black Bean Bowl
19 Mar 2019
By Georgie Collinson, Naturopath & Nutritonist
- 1 cup sweet potato, cut into chunks
- 1 cup butternut pumpkin, cut into chunks
- 1 tbsp olive oil
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- Pinch of salt & pepper
- 1 cup black beans
- 1 tbsp hummus
- 1 tbsp pumpkin seeds
Turn on the oven to 200C. Line a tray with baking paper. Place the chunks of sweet potato and pumpkin on the tray (I recommend making a big batch and saving the extra roast vegetables for another meal).
Coat the vegetables in olive oil, paprika, garlic, salt and pepper. Roll around on the tray with hands. Make sure the chunks have some space between them, so they crisp better.
Place in the oven for 40 minutes, or until golden and crispy.
You may use canned black beans, but dried black beans soaked in water overnight are recommended (and better value). To cook the beans, bring to a boil, then reduce the heat and keep them at a low simmer, covered, for roughly two hours. Stir them from time to time to prevent them from sticking to the pot.
When ready, rinse and place in the bottom of your bowl. Add the roasted vegetables on top. Serve with a dollop of hummus and pumpkin seeds scattered on top.
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