Directions:
- 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.
- Add another tablespoon of oil to pan and saute onions, celery, garlic till softened.
- Add paste, beans and stock and simmer till stock has been absorbed along with salt and pepper.
- 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.
- In bowls divide rice, then bean mixture then squash and then the pesto on top.
- Top with a sprig of cilantro.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 581.14 Kcal (2433 kJ) | ||
| Calories from fat | 168.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.75g | 29% | |
|---|---|---|---|
| Cholesterol | 19.87mg | 7% | |
| Sodium | 9543.47mg | 398% | |
| Potassium | 650.63mg | 14% | |
| Total Carbs | 78.4g | 26% | |
| Sugars | 5.32g | 21% | |
| Dietary Fiber | 8.87g | 35% | |
| Protein | 15.97g | 32% | |
| Vitamin C | 11.5mg | 19% | |
| Iron | 2.8mg | 15% | |
| Calcium | 99.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 159.97 Kcal (670 kJ) | ||
| Calories from fat | 46.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.16g | 29% | |
|---|---|---|---|
| Cholesterol | 5.47mg | 7% | |
| Sodium | 2627.05mg | 398% | |
| Potassium | 179.1mg | 14% | |
| Total Carbs | 21.58g | 26% | |
| Sugars | 1.46g | 21% | |
| Dietary Fiber | 2.44g | 35% | |
| Protein | 4.39g | 32% | |
| Vitamin C | 3.2mg | 19% | |
| Iron | 0.8mg | 15% | |
| Calcium | 27.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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