Cook ¼ cup guinoa according to package directions. Meanwhile, toss ½ cup butternut squash cubes with 1 tsp. olive oil, ½ tsp. turmeric, and a pinch each of cumin, salt, and black pepper. Bake on a foil-lined baking sheet at 400° F until tender, about 20 minutes. Heat 1 tsp. olive oil in a skillet over medium heat. Saute ¼ each of sliced onion and red bell pepper until softened. Add ½ cup black beans and 1 cup chopped baby kale. Heat until kale is just wilted. Place in a bowl with squash, quinoa, 2 Tbsp. chopped cilantro, and 1 Tbsp. pumpkin seeds. Toss with 1 Tbsp. each tahini, lime juice, and water.
About Diane Israel. | Feature recipe: Tuna Casserole
Nutrition information: 550 calories, 24 g fat, 3.5 g sat. fat, 68 g carbs, 6 g sugars, 16 g fiber, 20 g protein, 480 mg sodium.