Vegetarian Rice, Beans, Squash With Pumpkin Seed Pe

Name: Vegetarian Rice, Beans, Squash With Pumpkin Seed Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rice (cooked, keep warm); 5 tablespoons olive oil (divided); 1 ½ cups squash (diced); ½ cup onion (diced); ⅓ cup celery (diced); 1 teaspoon garlic (minced); 2 teaspoons tomato paste; 540 ml red kidney beans (rinsed & drained); 1 cup vegetable stock; ½ cup pumpkin seeds (toasted); 3 tablespoons parsley; 2 tablespoons cilantro; 1 teaspoon chipotle pepper; 1 teaspoon lemon juice

Servings: persons

1 cup rice (cooked, keep warm)
5 tablespoons olive oil (divided)
1 ½ cups squash (diced)
½ cup onion (diced)
⅓ cup celery (diced)
1 teaspoon garlic (minced)
2 teaspoons tomato paste
540 ml red kidney beans (rinsed & drained)
1 cup vegetable stock
½ cup pumpkin seeds (toasted)
3 tablespoons parsley
2 tablespoons cilantro
1 teaspoon chipotle pepper
1 teaspoon lemon juice

1
Saute in a pan with 1 tablespoon of oil the squash with salt and pepper till tender and golden brown about 5 minutes, remove and keep warm.
2
Add another tablespoon of oil to pan and saute onions, celery, garlic till softened.
3
Add paste, beans and stock and simmer till stock has been absorbed along with salt and pepper.
4
In food processor combine 3 tablespoons of oil, pumpkin seeds, parsley, cilantro, chipotle pepper, lemon juice, salt and pepper to taste and pulse till coarsley chopped.
5
In bowls divide rice, then bean mixture then squash and then the pesto on top.
6
Top with a sprig of cilantro.
7
Enjoy!

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup rice (cooked, keep warm), 5 tablespoons olive oil (divided), 1 ½ cups squash (diced), ½ cup onion (diced), and more.

Yes, Vegetarian Rice, Beans, Squash With Pumpkin Seed Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Rice, Beans, Squash With Pumpkin Seed Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions