Roasted Zandalar Pumpkin and Black Bean Stew

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A hearty vegetarian stew combining roasted pumpkin and black beans with warm spices, evoking the rustic flavors of Zandalar’s wilderness. This Latin American-inspired vegan recipe (vegetarian), ready in about 55 minutes, pairs pumpkin, peeled and cubed, cooked black beans, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups pumpkin, peeled and cubed
• 2 cups cooked black beans
• 1 medium onion, diced
• 3 cloves minced garlic
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper
• for serving lime wedges

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 3 cups peeled and cubed pumpkin with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
2. Step 2: While pumpkin roasts, heat a large pot over medium heat and add 1 diced medium onion and 3 minced garlic cloves. Sauté for 5 minutes until the onion is translucent and fragrant.
3. Step 3: Stir in 1 tsp ground cumin and 1 tsp smoked paprika, cooking for 1 minute to release their aroma.
4. Step 4: Add 2 cups cooked black beans and 3 cups vegetable broth to the pot, bringing to a simmer.
5. Step 5: Add the roasted pumpkin to the pot and simmer the stew for 10 minutes until flavors meld. Season with 1 tsp salt and 1/2 tsp black pepper.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve with lime wedges on the side for squeezing.