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17Ingredients
45Minutes
460Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1/2 tsp. kosher salt (each, ground paprika and cumin)
- 1/4 tsp. ground ginger (each, cinnamon, cardamom and black pepper)
- 2 Tbsp. olive oil
- 2 lb. butternut squash (peeled, seeded and cut into ¾-inch cubes, about 4 cups)
- 2 cups yellow onion (chopped)
- 8 oz. crimini mushrooms (halved or thickly sliced)
- 1 Tbsp. minced garlic
- 1 1/2 Tbsp. tomato paste
- 15 oz. white beans (or chickpeas, drained and rinsed)
- 15 oz. diced tomatoes (undrained)
- 2 cups vegetable stock
- 1 bay leaf
- 1 Tbsp. fresh thyme leaves (plus extra sprigs for garnish)
- 4 cups cooked quinoa
- 2 oz. arugula (reserve a few leaves for garnish, optional)
- 1/2 cup coconut cream (or plain Greek yogurt)
- harissa spice blend (or crushed red pepper flakes, optional)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories460Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol |
Sodium580mg24% |
Potassium1630mg47% |
Protein15g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate72g24% |
Dietary Fiber13g52% |
Sugars10g |
Vitamin A340% |
Vitamin C80% |
Calcium20% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Jen D. 3 years ago
Really good vegetarian stew. I ended up using chickpeas instead of white beans, beef broth instead of vegetable (I had one open), red pepper flake instead of harissa and greek yogurt. I also served over rice instead of quinoa or cous cous (couldn't find my cous cous). You could probably be a little more generous with the spices but it really turned out great.