INGREDIENTS
2 cans
Black beans
1
Butternut squash
2
Carrots, large
1
bag Cauliflower florets, frozen or fresh
2
stalks Celery
1 handful
Cilantro
1 tbsp
Garlic
1
pack Lentils, cooked
1 15 ounce can
Pumpkin puree
1
Sweet onion, large
1
Sweet potato, large
1 15 ounce can
Tomatoes
1 6 ounce can
Tomato paste
3 cups
Water or vegetable broth
1
Lime juice
1 cup
Quinoa, red
1
Sea salt and pepper
1 tbsp
Olive oil or canola oil