This recipe for vegan butternut squash and white bean hash with raw kale slaw packs in a punch of nutrition: it’s high in vitamins A and C (the squash and kale), and protein, calcium and iron (the beans). Raw kale is also high in vitamin K and contains lots of fiber that helps lower cholesterol. Like all seeds, those from the sunflower are rich in a spate of vitamins and minerals–always an easy way to top your meal off with added nutrients.
This recipe also hits the spot for a warm winter meal with a spate of textures and flavors: crunchy and salty from the raw kale and sunflower seeds combined with sweet and smooth on the palate from the warm squash and beans. Satisfaction all around.
butternut squash and white bean hash with kale slaw
- 1 large organic butternut squash, peeled and cut into chunks
- 15 ounces organic northern white beans
- 1 cup brown rice, cooked
- 1 medium white onion, finely diced
- 1 cup organic kale, finely chopped
- 2 cloves organic garlic chopped or 1 tsp garlic powder
- 1/4 cup plus 1 Tbsp olive oil and cooking spray
- 1 Tbsp roasted salted sunflower seeds
- 1 tsp balsamic vinegar
- salt, pepper, and thyme to taste
Preheat oven to 400 degrees. Place squash, onions, and 1/4 cup oil in large baking pan. Season with salt and pepper to taste and mix well. Roast on bottom rack for 25-30 minutes, until squash is tender. Stir every ten minutes while roasting.
Place large skillet on medium heat and spray with cooking spray. Place garlic, salt pepper and thyme in pan and stir, cooking for 2 minutes. Add rice and roasted squash. Continue to cook for 10 minutes, stirring frequently. Turn off heat.
In a separate bowl, mix chopped kale, sunflower seeds, 1 Tbsp oil and 1 tsp vinegar.
Place hash on a plate. Top with a handful of kale slaw.
Radha McLean is a journalist and blogger raising vegetarian children. You can find her at SweetBeanHome.com