Veggie Bowl served with @GoodFoods’
For the black beans:
1 cup of cooked black beans
1 pinch of sea salt
1 pinch freshly ground pepper
1/2 tsp olive oil (optional)
1/4 tsp cumin
1/4 tsp paprika
For the Sautéed veggies:
1 cup sliced or chopped Brussels sprouts
2-3 tbsp whole almonds
3-4 oz mushrooms of choice, sliced
1 shallot, sliced
1 garlic clove, minced
1 tsp olive oil
1/2 tsp liquid smoke
1 pinch ground coriander
Sea salt and pepper to taste
For the Couscous:
1/4 cup dry couscous
1 pinch of sea salt
1 pinch of cardamom
1 tsp vegan butter
1 cup fresh baby spinach*
3-4 tbsp @GoodFoods Plant-Based Cilantro dip
*Spinach tastes great raw, especially with the cilantro dip, but definitely feel free to steam it or add it to the sautéed veggies while cooking.
**You can also omit or use a little lemon juice instead.
1.Black beans: Sauté the black beans in olive oil in a nonstick pan with the seasonings over medium to high heat for just about 3-4 minutes.
2.Sautéed Veggies: Add the shallot, garlic, Brussels sprouts and mushrooms to a medium to large nonstick pan and sauté in the olive oil over medium to high heat for 5 minutes. Add the almonds and seasonings and reduce heat to medium. Mix well and cook for 3-5 minutes (until the mushrooms are crispy golden brown).
3.Couscous: Add the couscous to a small bowl or cup and cover with boiling water (just enough to cover the couscous + about 1 cm more). Mix well, add the seasonings and butter, cover with a plate and let sit for 5 minutes. Note: if it’s too dry, simply add a little more hot water.
4.Assemble: Serve everything in a bowl with the spinach and cilantro dip and enjoy!
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