Vegetarian Rice, Beans, Squash With Pumpkin Seed Pesto Recipe

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Vegetarian Rice, Beans, Squash With Pumpkin Seed Pesto
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  1. Saute in a pan with 1 tablespoon of oil the squash with salt and pepper till tender and golden brown about 5 minutes, remove and keep warm.
  2. Add another tablespoon of oil to pan and saute onions, celery, garlic till softened.
  3. Add paste, beans and stock and simmer till stock has been absorbed along with salt and pepper.
  4. In food processor combine 3 tablespoons of oil, pumpkin seeds, parsley, cilantro, chipotle pepper, lemon juice, salt and pepper to taste and pulse till coarsley chopped.
  5. In bowls divide rice, then bean mixture then squash and then the pesto on top.
  6. Top with a sprig of cilantro.
  7. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 581.14 Kcal (2433 kJ)
Calories from fat 168.75 Kcal
% Daily Value*
Total Fat 18.75g 29%
Cholesterol 19.87mg 7%
Sodium 9543.47mg 398%
Potassium 650.63mg 14%
Total Carbs 78.4g 26%
Sugars 5.32g 21%
Dietary Fiber 8.87g 35%
Protein 15.97g 32%
Vitamin C 11.5mg 19%
Iron 2.8mg 15%
Calcium 99.4mg 10%
Amount Per 100 g
Calories 159.97 Kcal (670 kJ)
Calories from fat 46.45 Kcal
% Daily Value*
Total Fat 5.16g 29%
Cholesterol 5.47mg 7%
Sodium 2627.05mg 398%
Potassium 179.1mg 14%
Total Carbs 21.58g 26%
Sugars 1.46g 21%
Dietary Fiber 2.44g 35%
Protein 4.39g 32%
Vitamin C 3.2mg 19%
Iron 0.8mg 15%
Calcium 27.4mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.4
  • 14

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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