Black Bean Butternut Squash Carrot Vegan Recipes to Try

Welcome to your new favorite vegan recipe adventure! Combining the hearty goodness of black beans with the naturally sweet and creamy flavors of butternut squash and carrots, this recipe is a perfect balance of nutrition, taste, and comfort.

Whether you’re a seasoned vegan or just looking to add more plant-based meals to your weekly menu, these dishes will satisfy your cravings and nourish your body. The vibrant colors and rich textures make these dishes not only visually appealing but also packed with essential vitamins, fiber, and protein.

In this post, you’ll find several delicious ways to prepare black beans, butternut squash, and carrots together, creating wholesome meals that are easy to make and perfect for any occasion. From hearty stews to flavorful bowls, these recipes highlight the versatility of these ingredients while keeping everything 100% vegan and absolutely delicious.

Why You’ll Love This Recipe

This collection of black bean, butternut squash, and carrot vegan recipes offers a wonderful mix of nutrition and flavor. Black beans provide plant-based protein and fiber, essential for sustained energy and digestion.

The butternut squash adds a creamy texture and a natural sweetness that complements the earthiness of the beans perfectly. Meanwhile, carrots bring a subtle crunch and vibrant color, along with beta-carotene and antioxidants.

These recipes are incredibly versatile and easy to customize, making them a fantastic choice for meal prep or a wholesome weeknight dinner. Plus, they’re kid-friendly and budget-conscious.

You’ll also find that these dishes reheat beautifully, so leftovers are just as tasty as fresh. Vegan or not, these recipes will likely become a staple in your kitchen!

Ingredients

• 1 cup dried black beans (or 2 cans black beans, drained and rinsed)
• 1 medium butternut squash, peeled and cubed (about 3 cups)
• 3 large carrots, peeled and sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil or avocado oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (optional for heat)
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Juice of 1 lime (optional)

Equipment

• Large pot or Dutch oven
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Colander or strainer (if using dried beans)
• Blender or immersion blender (optional for creamy variation)

Instructions

1. Prepare the black beans: If using dried beans, soak them overnight in plenty of water. Drain and rinse before cooking. Place soaked beans in a large pot, cover with water, bring to a boil, then simmer for about 1 hour or until tender. Drain and set aside. If using canned beans, simply drain and rinse well.
2. Sauté the aromatics: Heat the olive oil in your large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the spices: Stir in the cumin, smoked paprika, and chili powder, cooking for 1 minute to release their flavors.
4. Add the vegetables: Add the cubed butternut squash and sliced carrots to the pot. Stir well to coat with the spices and aromatics.
5. Pour in the broth: Add the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and cook for about 20 minutes, or until the squash and carrots are tender.
6. Add the black beans: Stir in the cooked or canned black beans. Simmer for an additional 10 minutes so the flavors meld together.
7. Season and finish: Taste and adjust seasoning with salt and pepper. For a creamy texture, you can use an immersion blender to partially puree the soup, leaving some chunks for texture.
8. Serve: Remove from heat and stir in fresh lime juice if desired. Garnish with chopped cilantro before serving.

Tips & Variations

“For a smoky twist, try adding a chipotle pepper in adobo sauce when adding the spices – it pairs beautifully with the sweetness of the butternut squash!”

• Make it a stew: For a heartier meal, add diced potatoes or sweet potatoes along with the squash and carrots.
• Spice it up: Add fresh jalapeños or a dash of cayenne pepper for extra heat.
• Use canned pumpkin: Substitute butternut squash with canned pumpkin puree for a quicker version; add it towards the end of cooking to maintain flavor balance.
• Batch cooking: This recipe freezes well. Prepare a big batch and freeze leftovers in individual containers for easy future meals.
• Protein boost: Add cooked quinoa or brown rice for extra protein and texture.

Nutrition Facts

Serving Suggestions

This black bean, butternut squash, and carrot dish pairs wonderfully with warm, crusty bread or fluffy rice. Top with fresh avocado slices or a sprinkle of nutritional yeast for a cheesy flavor without the dairy.

For a more filling meal, serve alongside a fresh green salad drizzled with lemon vinaigrette.

Looking to explore other delicious vegan or hearty recipes? Check out our Chipotle Black Beans And Rice Recipe for another black bean favorite, or cool down with a sweet treat like the Cinnamon Pecan Ice Cream Recipe.

For a comforting pasta twist, try the Classico Sun Dried Tomato Alfredo Sauce Recipe – vegan and rich in flavor!

Conclusion

These black bean, butternut squash, and carrot vegan recipes offer a delightful way to enjoy nutrient-rich ingredients in a comforting, flavorful way. Whether you’re cooking for yourself, family, or friends, these recipes are simple to prepare, budget-friendly, and versatile enough to suit varied tastes and dietary needs.

The natural sweetness of the butternut squash perfectly balances the protein-packed black beans and subtly sweet carrots, creating a well-rounded meal.

Vegan cooking doesn’t have to be complicated or boring – with the right ingredients and techniques, it can be incredibly satisfying and fun. Try these recipes today, personalize them with your favorite spices, and enjoy the wholesome goodness they bring to your table.

Happy cooking!

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