I swear this is the last butternut squash recipe of the month. I just love it so much this time of year that I even replaced the main ingredient of the recipe - sweet potato - with it.
Source: Vegan Heaven | Serves: 4-6 | Time: 25 min
Changes: Replaced sweet potato with butternut squash
1 tsp coconut oil
1 onion, chopped
1 large clove of garlic, minced
3 cups #ButternutSquash chunks
1 medium-sized #eggplant, cut into medium chunks
2 14.5 oz cans diced #tomatoes
1 tsp ras el hanout
1 tsp cinnamon
1/2 tsp cumin
1/2 tsp turmeric
S&P, to taste
Red pepper flakes, to taste
Vegan yogurt or sour cream, to serve
Fresh cilantro, to serve
1 cup #couscous, to serve
Heat 1 tsp coconut oil in a large pot. Sauté the onion and the garlic for about 2 minutes.
Then add the butternut squash and cook for about 3-4 minutes.
Then add the eggplant and cook for 3 more minutes.
Stir in the drained chickpeas, tomatoes, and seasonings. Cook for another 10-12 minutes or until the squash is tender.
While the stew is cooking prepare the couscous according to the instructions on the package.
Serve stew over couscous and top with vegan yogurt or sour cream as well as some fresh cilantro. Enjoy!
Food & Drink
6 glasses of water (aiming for 2 more before bed)
2 cups of coffee
Pita and hummus
1 piece of Swiss cheese
15 minutes yoga
3.7 mile walk
11k+ total steps