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Spicy Pumpkin Black Bean Bowls are a delightful and nutritious meal option that brings together the warmth of autumn spices and the heartiness of plant-based ingredients. This dish is not only packed with flavor but also caters to the growing demand for healthy, plant-based recipes that are both satisfying and nutritious. With a perfect balance of protein, fiber, and essential vitamins, these bowls are an excellent choice for anyone looking to enjoy a fulfilling meal.

Spicy Pumpkin Black Bean Bowls

Warm up your fall evenings with these Spicy Pumpkin Black Bean Bowls, a cozy and nourishing dish that perfectly captures the essence of the season. This quick, plant-based meal combines creamy pumpkin and hearty black beans, spiced just right for a comforting bite. Packed with nutrients and flavors, it's ideal for an easy weeknight dinner or festive gatherings. Try it tonight and savor the autumn vibes—your taste buds will thank you!
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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 minced (adjust for spice preference)

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon cayenne pepper (adjust to taste)

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, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

    Add Garlic and Jalapeño: Stir in the minced garlic and jalapeño, cooking for an additional 2-3 minutes until fragrant.

      Spice it Up: Sprinkle in the smoked paprika, cumin, chili powder, cayenne pepper, salt, and pepper. Mix well and let the spices toast for about 1 minute.

        Mix the Pumpkin and Beans: Add the pumpkin puree and drained black beans to the skillet, stirring to combine with the onion and spices. Cook for another 3-4 minutes.

          Incorporate Broth: Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 8-10 minutes, stirring occasionally, until heated through and slightly thickened.

            Add Corn: Stir in the corn during the last 2 minutes of cooking to warm it through. Adjust seasoning, if needed.

              Assemble the Bowls: Divide the cooked quinoa into serving bowls. Top each bowl with the spicy pumpkin and black bean mixture.

                Garnish: Add sliced avocado on top, sprinkle with fresh cilantro, and serve with lime wedges for squeezing over the bowls.

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