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Spicy Pumpkin Black Bean Bowls are a delightful fusion of flavors and textures, combining the natural sweetness of pumpkin with the hearty richness of black beans. This dish is perfect for those seeking a warm, comforting meal that's also packed with nutrients. The vibrant spices bring a delightful kick that elevates the bowl to a whole new level, making it a favorite among plant-based recipes.

Spicy Pumpkin Black Bean Bowls

Discover the comforting flavors of Spicy Pumpkin Black Bean Bowls, a perfect easy weeknight dinner that celebrates the essence of fall. This nutritious dish combines creamy pumpkin with hearty black beans and spices, creating a cozy meal that warms the soul. Packed with fiber and protein, it's as satisfying as it is delicious. Try it tonight for a wholesome dinner that your family will love. Save this recipe for your seasonal cooking adventures!
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Ingredients
  

1 cup canned pumpkin puree

1 can (15 oz) black beans, drained and rinsed

1 cup cooked quinoa

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 jalapeño, seeded and finely chopped (adjust to spice preference)

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon cayenne pepper (adjust based on personal heat preference)

Salt and pepper to taste

1 cup vegetable broth

1 cup corn (fresh or frozen)

1 avocado, sliced

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Heat the Oil: In a large skillet over medium heat, pour in the olive oil. Once hot, add the diced onion and sauté until soft and translucent, approximately 5 minutes.

    Add Garlic and Jalapeño: Incorporate the minced garlic and jalapeño into the skillet. Continue to cook for an additional 2-3 minutes, stirring frequently, until everything is fragrant and the jalapeño is tender.

      Spice it Up: Sprinkle in the smoked paprika, ground cumin, chili powder, cayenne pepper, along with salt and pepper. Stir well to combine, allowing the spices to toast lightly in the pan for about 1 minute to enhance their flavors.

        Combine Pumpkin and Beans: Pour in the pumpkin puree and the drained black beans, mixing them thoroughly with the sautéed onion and spice blend. Allow this mixture to cook for another 3-4 minutes, until heated through.

          Incorporate Broth: Gradually add the vegetable broth to the skillet. Increase the heat slightly and bring the mixture to a gentle simmer. Let it cook for about 8-10 minutes, stirring occasionally, until the mixture is heated through and has thickened slightly.

            Add Corn: In the final 2 minutes of cooking, stir in the corn, whether fresh or frozen, letting it warm thoroughly. Taste the mixture and adjust the seasoning if necessary.

              Assemble the Bowls: Distribute the cooked quinoa evenly among serving bowls. Generously spoon the spicy pumpkin and black bean mixture over the quinoa in each bowl.

                Garnish: Top each bowl with fresh avocado slices, a sprinkle of chopped cilantro, and serve with lime wedges for a zesty finish that guests can squeeze over their bowls.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                    Presentation Tips: Consider serving the bowls on a rustic wooden board and place the lime wedges in a small bowl at the center for a family-style presentation. This adds a casual, inviting touch to your meal!