Description

A healthy recipe for a tasty black bean bowl perfect for all the family and great in summer when you want a filling tasty dish

Ingredients

Units Scale

For the Spicy Black Beans

1 tsp ground cumin
1 tsp fresh crushed garlic
1/2 tsp chipotle pepper powder
1/2 tsp dried oregano or a tbsp fresh oregano
2 tbsp chopped coriander
Pinch of black pepper, salt and cayenne
1 tbsp ketchup
400g can of black beans drained or 1.5 cups cooked black beans

For the roasted veggies

1 red bell pepper thinly sliced
1 green bell pepper thinly sliced
1/2 red onion sliced

For the guacamole

1 ripe avocado
3 tbsp finely chopped red onion
1 small tomato finely chopped
1/2 tsp ground cumin
1/4 cup chopped coriander optional
Pinch of garlic, black pepper and salt
2 tsp lemon juice

For the pico de gallo

2 medium tomatoes finely chopped
1/2 cup finely chopped red or white onion
1/4 cup chopped coriander
1/2 jalapeno or hot chilli finely chopped
1 tsp lemon juice
1/4 tsp salt

Other:

Cooked rice of choice
Chopped lettuce

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Instructions

For the beans, add all the ingredients to a pan over medium heat. Mix well. Add about a tablespoon of water and mix it in. Cover and cook for 5 to 7 minutes or until the beans are hot.

Roast the veggies. Heat a grill pan over medium-high heat. Spray oil on the pan and place the veggies on the pan. Cook both sides until most have brown edges or marks.

Make the guacamole. Mash the avocado well, add the rest of the ingredient mix well. Taste and adjust seasonings.

Prepare the pico de gallo. Mix everything, taste and adjust and keep aside.

Assemble the bowl. You can assemble it up to you, I like to have the cooked rice, beans, guacamole, and veggies separately, others like to have them stacked up or mixed up. You can serve immediately before the beans get cold.

If you are not keen on guacamole you could just have sliced avocado on top?

Nutrition

Serving Size: 1 bowl (excluding rice)
Calories: 418
Sugar: 13.1 g
Sodium: 1209.5 mg
Fat: 12.2 g
Saturated Fat: 1.8 g
Trans Fat: 0 g
Carbohydrates: 65.5 g
Protein: 17.8 g