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PREPARTION TIME:
20
MIN
- COOKING TIME: 20 MIN
Mixed Vegetable and Black Bean Bowl
A fresh, fast and fabulous option for lunch or dinner, my Mixed Vegetable and Black Bean Bowl is a healthy vegan's delight. It's packed with plant based protein, veggies and tangy flavours, and is a great choice for lunch or dinner, or even as a crowd pleasing option for a shared dinner. Be creative and use your own combination of vegetables, protein and spices.
Ingredients for the vegetable mix
- 1 tbs extra virgin olive oil
- 1 small brown onion, cut into thin strips
- 1/2 tsp dried chili flakes (or to taste)
- 1 tsp smoked paprika
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 red capsicum, cut into thin strips
- 320g button mushrooms, halved
- 60ml water
Ingredients for the black bean mix
- 1 tbs olive oil
- 1/2 an onion
- 1 tsp minced garlic
- 1 tsp dried oregano
- 1 x 400g tin black beans
- Salt and pepper, to taste
To serve
- Salad mix (I used a mix of kale, carrot and cabbage)
- 1 avocado
- A squeeze of lime juice
Instructions for the vegetable mix
- In a large frying pan, heat oil over a low heat for 1 minute.
- Add onion, chili, paprika, basil, oregano and seasoning and mix well, increasing heat to medium.
- After 2 minutes, add capsicum and mushrooms, and cook for a further 5 minutes.
- Add water, cover, and leave to finish cooking for a further 5 minutes, or until water has evaporated and the vegetables start to get brown and crispy.
Instructions for the black bean mix
- Place all ingredients into a small frying pan and cook over a high heat for 5 minutes.
To serve
- Dress salad (I used lemon juice, olive oil and salt), top with avocado and lime juice, and serve with warm veggies and black beans.
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