16 Ingredients
  • 1 cup brown rice
  • 2 tablespoons peanut oil
  • 2 yellow onions, finely chopped (about 2 cups)
  • 1 tablespoon grated fresh ginger
  • 1 small green serrano chili, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 4 cups vegetable broth
  • 1 28-ounce can tomato puree (2 1/2 cups)
  • 1/2 cup smooth peanut butter
  • 1 medium acorn squash- peeled, seeded, and cut into 1-inch-thick crescents
  • 2 tablespoons brown sugar
  • 2 16-ounce cans black-eyed peas, rinsed
  • 1 cooked chicken breast, shredded (optional)
  • 2 tablespoons chopped roasted peanuts
Nutrition
782
39% daily value
4 servings
                                       
                                            balanced, high-​fiber, dairy-​free, gluten-​free
     

Fat

44% 29

Saturated

27% 5

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 8

Carbs

38% 113

Carbs (net)

- 96

Fiber

69% 17

Sugars

- 19

Sugars, added

- 4

Protein

54% 27

Cholesterol

- 0

Sodium

71% 1702

Calcium

18% 184

Magnesium

69% 278

Potassium

55% 1940

Iron

45% 8

Zinc

30% 4

Phosphorus

77% 540

Vitamin A

8% 69

Vitamin C

70% 42

Thiamin (B1)

45% 1

Riboflavin (B2)

25% 0

Niacin (B3)

54% 11

Vitamin B6

50% 1

Folate equivalent (total)

54% 215

Folate (food)

- 215

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

38% 8

Vitamin K

12% 9
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