12 Favorite Recipes

butternut squash & black bean coconut rice

Hey guys! I have a new favorite recipe for you to try out. I realize I say this about once every 2 weeks…

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but this {Shrimp} Butternut Squash & Black Bean Coconut Rice is healthy comfort food at its finest. There are just a handful of wholesome ingredients and, to be truthful, a rice cooker does most of the work.

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While the brown rice bubbles away in a light coconut milk, water and salt, the veggies saute in a little bit of peanut oil.

Mini nutrition lesson: Brown rice is a wonderful source of whole grain. It goes through minimal processing, and as a result, retains a lot of the natural vitamins and minerals (primarily B vitamins, selenium and magnesium) that are lost in milling, the process of making white rice.

The butternut squash goes in first since it takes the longest to cook.

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The other ingredients are tossed in over a matter of minutes with the shrimp going in last as they take the least amount of time to cook. When the coconut rice is finished, everything gets combined.

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Add a little brown sugar, the rest of the light coconut milk and some Sriracha to kick it up a notch, and you’re done.

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I’m kind of impressed with myself. This dish is quick, full of wholesome nutrients, so delicious and makes a lot so there’s plenty for leftovers to take for lunch or have save for tomorrow’s dinner, even after you go back for seconds.

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I think I have a mild obsession with coconut milk and shrimp lately – my last recipe, Rockin’ Red Curry {Shrimp} Soup, also featured these two ingredients!

Ingredients

  • 1 pound uncooked shrimp, peeled & de-veined (I use frozen and thaw before cooking)
  • 2 cups butternut squash (about 1/2 of a small squash – peeled and chopped into 1/2″ cubes)
  • 1 cup long grain brown rice
  • 1 ¼ cups black beans (drained and rinsed)
  • ½ cup green onions (1/4 cup light green, 1/4 cup dark green ends, divided)
  • 14fl oz light coconut milk (1 can)
  • 1 cup water
  • 2 tablespoons peanut oil
  • 1 tablespoon ginger (freshly grated)
  • 1 tablespoon brown sugar
  • 1 teaspoon Sriracha sauce
  • ¼ teaspoon sea salt

Directions
Rinse rice. Combine with 1 Cup light coconut milk, water and salt either in a rice cooker or sauce pan. Cook according to package directions.

Heat peanut oil over medium/medium-high heat in a large saute pan and add squash. Cook for ~10-12 minutes until squash is softened. Add green onions (light ends only) and ginger. Saute for 2 more minutes.

After about 12-14 minutes (squash should be fully cooked but not mushy), add shrimp, black beans, green onions (dark green ends), brown sugar and stir well. Sautee 4 more minutes until shrimp is mostly pink.

Turn off heat. Add cooked coconut rice (still hot), remainder of coconut milk and Sriracha sauce, mixing until well combined and heated throughout. (Add a little water as needed if your rice dries out.)

Serve hot & garnish with green onion.

Have a healthful day, friends!

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