Colorful and hearty, this simple dish is perfect to make in large batches to last you the week.

What you'll need:

Dutch oven
1 butternut squash
1 tablespoon of minces garlic
3 teaspoons of cumin
3 teaspoons of paprika
3 teaspoons of ground coriander
4 tablespoons of olive oil
14 ounces of coconut cream
28 ounces of diced tomatoes
14 ounces of cannellini beans
6.5 ounces of quinoa
10.5 fluid ounces of boiling water
1 bag of kale sprouts

Step 1: Assemble the Ingredients

Peel and chop the butternut squash.

Step 2: Boil the Water

Start boiling 10.5 fluid ounces of boiling water.

Step 3: Combine the Ingredients

Place the dutch oven on the stove-top (medium-high heat) and add the garlic, cumin, paprika, ground coriander, salt, pepper, and olive oil. Once the mixture has started to bubble, add the butternut squash, boiling water, quinoa, tomatoes, beans, and coconut cream.

Step 4: Simmer the Stew

Bring the mixture to a boil, turn down the heat, and let it simmer for about 30 minutes.

Step 5:

Once the squash is soft and the quinoa has cooked, stir in the rinsed/drained kale sprouts. Place the lid on the dutch oven and let this cook for another 15 minutes.