Vegan Bean Bowl with Roasted Butternut Squash, Kale, and Zucchini

A cozy, nutrient-dense, high-fiber vegan bowl loaded with flavor, plants, and protein. One of the best heart-healthy, hormone-friendly meals — easy, comforting, and perfect for meal prep. Makes 8 servings.

• High fiber and plant protein
• Heart-healthy and hormone-friendly
• Great for meal prep

Ingredients

Roasted Veggies

• 1 butternut squash, cubed
• 3 zucchinis, sliced

Bean + Kale Base

• Frozen seasoning blend
• Broth or a splash of olive oil, for sautéing
• Garlic, chopped
• Salt and pepper, to taste
• 2–3 cups chopped kale
• 2 cans Great Northern beans, drained and rinsed
• Roasted zucchini (from above)
• Vegan broth, as needed

Cilantro Lime Cashew Dressing

• ⅓ cup soaked raw cashews
• ⅓ cup water
• Juice of 2 limes
• Big handful cilantro
• 1 garlic clove
• Salt and pepper, to taste
• 3 squirts sriracha
• Tiny splash of coconut aminos (or stevia; skip honey to keep it vegan)

Directions

1. Roast the butternut squash and zucchini at 425°F for about 20 minutes, until caramelized and golden.
2. Sauté the frozen seasoning blend with broth or olive oil. Add the garlic, salt, and pepper.
3. Add the kale, beans, and roasted zucchini. Add vegan broth, bring to a boil, then simmer 30 minutes on low.
4. Blend the dressing ingredients until silky and smooth.

Serving Tip

Layer over warm rice, add the roasted butternut squash, and top with the beans and kale. Finish with cilantro, avocado, pumpkin seeds, hemp seeds, or a dollop of vegan sour cream.

Macros (Per Serving – 8 Servings)