As the Mayo Clinic points out, eating more plant-based meals can reduce your risk of heart disease and other chronic conditions while lowering your food bill. The best thing about fresh, homemade vegan meals like this one is that you can easily make fruits and vegetables the stars — meaning you get more of the vitamins, minerals, and fiber your body needs. Try serving this recipe over a bed of quinoa, which acts like a grain but is also a complete protein source to keep you feeling full and satisfied for hours. Serves 4
Ingredients
2 tbsp extra-virgin olive oil1 large shallot, diced2 cups diced butternut squash (or your favorite winter squash)3 cloves garlic, grated1 tbsp fresh ginger, grated1 tbsp curry powder1 pinch ground cayenne pepper (optional)2 tbsp red curry paste1 14-oz can light coconut milk2 cups low-sodium vegetable broth1 red bell pepper, sliced2 cups green beans, ends trimmed, chopped¼ tsp kosher salt1 pinch freshly ground black pepper to tasteFresh cilantro leaves, for garnish1 lime, quartered (for serving)4 cups cooked quinoa
Directions
Nutrition per serving: 443 calories, 16g total fat (5.4g saturated fat), 11g protein, 66g carbohydrates, 9.9g fiber, 11.4g sugar (0.5g added sugar), 696mg sodium
