ruthdelacruz

travel & lifestyle blog by ruth dela cruz
Food

Autumn-Inspired Nourish Bowl with U.S. Black Beans

September 5, 2022

The ‘ber months are coming and autumn vibes are just around the corner. Staying cozy and comfortable at home feels so luxurious and indulgent, especially during the cooler weather.

While enjoying the slow life in the city (and not traveling), I make sure that I keep myself healthy and nourished. Nourish Bowls are becoming more popular nowadays, and since I have the time to cook and work in the kitchen, I prepared an Autumn-inspired Nourish Bowl that is packed with healthy ingredients that you can buy from the local market.

When we think of autumn, pumpkin, maple leaves, and spices come to mind. I used these ingredients and added U.S Black Beans to add a different flavor and texture to my nourish bowl.

U.S. Black Beans are very versatile with its mildly sweet flavor. It is high in fiber, protein, and carbohydrates. Studies show that U.S Black Beans reduce the risk of several serious medical conditions including heart diseases, cancer and cataracts. The antioxidants in U.S. Black Beans can help protect eyes against age-related macular degeneration. I personally need to keep my eyes healthy and functioning since most of the work that I do (writing, video-editing and content creation) requires a good 20/20 vision.

Sharing with you the recipe for my Autumn Nourish Bowl which is perfect to eat any time of the day. I especially enjoy eating it as an afternoon snack. It is so heavy and filling that I skip dinner whenever I have this nourish bowl.

Autumn-inspired Nourish Bowl

Ingredients:

Turmeric Rice
2 teaspoons olive oil
1 medium-sized onion, chopped
2 cloves garlic, minced
1 thumb ginger, minced
½ teaspoon sea salt
½ teaspoon turmeric
½ teaspoon pepper
160 grams brown rice, soaked
2 cups water
Roasted Butternut Squash
½ medium butternut squash, peeled and cut into 3cm squares
2 teaspoons olive oil
½ teaspoon sea salt
½ teaspoon cinnamon
½ teaspoon pepper
Mustard Cabbage Slaw
400 grams cabbage
maple syrup (for drizzling)
¼ teaspoon sea salt
¼ teaspoon pepper
Spicy Black Beans
1 teaspoon olive oil
170 grams cooked U.S. Black Beans
¼ teaspoon cumin
¼ teaspoon cayenne pepper
¼ teaspoon paprika
Salt and pepper to taste

Procedure:

  1. Prepare the Turmeric Rice: Saute onion in olive oil. Add the garlic and ginger and cook for another 30 seconds, then stir in the salt, turmeric, and pepper. Add the rice and cook, stirring, for a minute. Pour the water into the pot and increase the heat to high. Bring to a boil, then reduce the heat to simmer until all liquid has been absorbed and brown rice is cooked.
  2. Roast the Butternut Squash: Heat the oven to 180°C (350°F). Place the squash on a large, rimmed baking sheet and add the olive oil and spices. Mix the ingredients well in the squash until fully coated. Bake for 30-35 minutes, or until soft and golden.
  3. Cook the Spicy Black Beans: Heat a frying pan over medium heat with the oil. Add the U.S. Black Beans and spices. Stir until cooked.
  4. Prepare Cabbage Bedding: Slice cabbage and make a cabbage bed in a bowl. Drizzle with maple syrup and sprinkle with salt and pepper.
  5. Assemble the Turmeric Rice, Butternut Squash, and Spicy Black Beans on the Cabbage Bedding. Top with nuts or Pomegranate Seeds. Serve and enjoy!

I really enjoy this nourish bowl that is packed with flavor and nutrients. I love the contrast of the flavor of sweet maple and salty sea salt on my cabbage, while the soft, butternut squash compliments the spicy U.S. Black Beans. Turmeric rice is a good alternative to white rice that gives additional color and flavor.

I hope you enjoy this recipe and feel the autumn vibes.

Tag me on your food photos @ruthilicious if you re-create this recipe at home.

You can follow https://www.usapulses.org/ for more information about U.S. Pulses.

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