Vegan Bowl

This dish is perfect for anything you have left in the cupboard! The beans can be substituted for chickpeas or different beans and the veg can be a mix of anything you have at home. A great time to get creative, especially with many things not in the supermarket.


225g Brown rice

1 veg stock cube

2 red peppers. halved 

2 aubergines, sliced into strips lengthways each about 1/2 cm thick

3 tbsp soy sauce

3 tbsp sesame oil

400g black beans

1tsp chipotle paste

200g spinach

1 clove garlic, grated

2 avocados, sliced

2 tbsps tahini whisked with some warm water to form a dressing

(We had some spare mushrooms, so sliced those and fried them gently as well)



Add the rice to a pan filled with water and vegetable stock cube and bring to the boil. Once boiled, cook for 25-30 minutes. 

Heat oven to 180 degrees Celsius. 

Mix the soy sauce and sesame oil together. Dip each aubergine strip into the bowl to cover in the sauce. Lay the aubergines on a baking tray and put in the oven – cook for 40 minutes turning half way. 

After about 10 minutes, add the peppers to a baking tray and drizzle with oil. Roast in the oven. 

After about 20 minutes of everything cooking, drain the black beans and add to a saucepan with the chipotle paste. Warm this through stirring regularly. 

In a large frying pan, heat some oil and add the garlic and spinach. Let the garlic cook and the spinach wilt.

Drain the rice. 

Serve a helping of rice alongside half a red pepper, some aubergine slices, some spoonfuls of black beans and some delicious garlicky spinach. Add a couple of avocado slices and drizzle over some tahini dressing!



Love, A x

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