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Roasted squash and chard bowl with black beans

A grain bowl built on the shelf's ready-cooked quinoa, chard, squash, and beans, needing only a pan to warm through and a finishing touch of olive oil and lime. This feeds two without fuss or leftover stress.

Serves 2. 15 minutes, 10 at the stove.

About 50 calories a serving, 2 g protein, 9 g carbohydrate, 2 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 1 lime

From your shelf

  • 1 package roasted butternut squash and rainbow chard quinoa

Staples

  • 2 tablespoons olive oil
  • to taste salt
  • to taste pepper

  1. Empty the package of roasted squash, chard, and quinoa into a wide skillet over medium heat, stirring gently now and then for 4 minutes until the whole bowl is hot and the chard is soft.
  2. Taste and season with salt and pepper as needed, then divide between two bowls.
  3. Drizzle 1 tablespoon of olive oil into each bowl and finish with a squeeze of fresh lime juice.

Note Swap the lime for lemon if you have it. Leftovers keep three days chilled and reheat in the skillet with a splash of water. Serve with a sharp green salad or top with a fried egg if you want more protein.

On the label

RAINBOW CHARD QUINOA MIX {QUINOA MIX [WATER, QUINOA, GARLIC PUREE, CANOLA OIL, LEMON JUICE CONCENTRATE, VEGETABLE BASE (CONCENTRATED VEGETABLE EXTRACTS (TOMATO, MUSHROOM, ONION, CARROT, CELERY, SUNFLOWER SEED OIL), YEAST EXTRACT, SALT), BLACK PEPPER], RAINBOW CHARD}, ROASTED BUTTERNUT SQUASH (BUTTERNUT SQUASH, CANOLA OIL, PARSLEY, SALT, BLACK PEPPER), COOKED BLACK BEANS (BLACK BEANS, SALT, WATER).

Fresh & Easy, other deli, serving 255 g. Ingredients as printed on the label.

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