Vegetarian Rice, Beans, Squash With Pumpkin Seed Pesto

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

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

Recipe

• 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!