A one particular-pan pumpkin, black bean and vegan rice recipe

Often, when I convey him as well quite a few pots and pans that don’t go in the dishwasher, or when anything is especially crusty, he helps make his displeasure clear with a sigh or a groan or a very well-put eye roll. I really do not always react perfectly in the second, but when I mirror on it afterwards, I vow: I’m likely to attempt to prevent recipes, especially on weeknights, that trash the kitchen.

The fact is, some recipes are value a very little mess. But these times, I really don’t require to preach the gospel of one-pot cooking, mainly because how considerably extra clear could the attraction be? So quite a few of us are in the kitchen so much more than just before the pandemic, and as the cooking has piled up, so have the dishes.

The promise of just a person vessel to thoroughly clean was the initially issue that caught my eye about this recipe, from Jessica Prescott’s “Vegan 1-Pot Cooking.” But it has a good deal additional to present: A choose on the classic combination of beans and rice, it involves pumpkin for shade and heft and a trio of warming spices for flavor. A swift fresh new salsa adds spark, and avocado and sour cream carry richness.

Bake it in a Dutch oven, and it’ll keep warm for a fantastic lengthy although even after you choose it out of the oven, meaning you can serve it every time you’re completely ready – a reward when you are juggling the day’s final Zoom conference with meal prep.

Most effective of all, soon after you transfer leftovers into their fridge containers and hand above a solitary vacant pot to your selected dish washer, you will get exactly zero eye-rolls. That is worthy of a good deal.

Scale and get a printer-friendly model of the recipe right here.

Notice: If you simply cannot obtain a 1 1/2-pound squash or pumpkin, slash off aspect of a even bigger a person to use, and reserve the remaining squash for a different recipe.

Make Ahead: The salsa can be refrigerated for up to 3 times prior to use.

Storage: The completed dish can be refrigerated in an airtight container for up to 5 days and frozen for up to 3 months. Thaw and reheat in a 300-degree oven.

• 1 1/2 cups (about 10 ounces) extended-grain white rice
• 2 tablespoons added-virgin olive oil
• 1 big red onion (12 ounces), chopped
• 3 garlic cloves, chopped
• 1 1/2 teaspoons floor cumin
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons smoked paprika
• 1 small winter season squash (1 1/2 kilos), this sort of as butternut, acorn, carnival or pumpkin, peeled, seeded and reduce into 1/4-inch wedges
• 2 1/4 cups drinking water
• 1 1/2 cups cooked or no-salt-extra canned black beans, drained and rinsed (from one particular 15-ounce can)
• 1 teaspoon high-quality sea salt, plus a lot more to taste
• 2 tomatoes (8 ounces overall), stemmed, cored and chopped
• 1 jalapeño chile pepper, stemmed, seeded and chopped
• 1/2 cup lightly packed refreshing cilantro leaves and tender stems, chopped, moreover extra for garnish
• 1 avocado, peeled and diced
• 1 lime, slash into wedges
• 1/2 cup vegan or dairy sour cream

Situation a rack in the center of the oven and preheat to 400 levels.

In a large bowl, go over the rice with h2o by 3 inches and whisk for 30 seconds and drain off the cloudy drinking water. Then repeat when or two times, or until the drinking water is primarily crystal clear. Drain off the drinking water once again. (This is a more quickly approach than rinsing.)

In a huge Dutch oven or significant ovenproof saucepan above medium-substantial heat, heat the oil until shimmering. Increase a few-quarters of the chopped onion and the garlic and cook dinner, stirring, right up until it begins to become translucent, about 3 minutes. Include the cumin, coriander and paprika and cook, stirring, till fragrant, 30 seconds. Add the rice, squash, drinking water and beans and stir to blend, pressing the mixture so the rice is barely protected by the liquid. Improve the warmth to higher to convey the liquid to a simmer, then turn off the warmth, go over and transfer to the oven. Bake for 30 minutes, or right up until the rice has absorbed the h2o and the squash is tender.

In the meantime, in a compact bowl combine the remaining chopped onion with the tomato, jalapeño and cilantro. Taste, and season with salt as essential.

Divide the baked rice among the serving bowls. Best every single serving with the salsa, slices of avocado, a squeeze of new lime and spoonfuls of sour product. Serve sizzling.

Energy: 432 Full Excess fat: 13 g Saturated Unwanted fat: 4 g Cholesterol: 10 mg Sodium: 423 mg Carbs: 71 g Dietary Fiber: 10 g Sugar: 7 g Protein: 11 g.

Scale and get a printer-welcoming model of the recipe here.