Speedy Superfood Bean Bowl
Takes 10 minutes
Serves 4
Ingredients
- 1 x 400g tin cooked lentils about 1½ cups drained
- 1 x 400g tin cooked chickpeas about 1½ cups drained
- 2 scallions green onions, finely sliced
- 15 g fresh ginger 1 tbsp finely chopped
- 1 clove garlic finely chopped
- 300 ml vegetable stock 1¼ cups
- 16 g peanut butter 1 tbsp
- 18 g miso paste 1 tbsp
- 2 g chilli powder 1 tsp
- 5 ml olive oil 1 tsp, optional
- 40 g kale stalks removed (1 large handful / about 1½ cups chopped)
- Optional: 80g chopped vegetables such as cabbage or courgette ½ cup
Instructions
Prepare the base flavours
- Finely slice the scallions. Peel and finely chop the ginger and garlic.
Sauté the aromatics
- Heat the olive oil (if using) in a large pan over medium heat. Add the scallions, ginger, and garlic. Cook for 1–2 minutes, stirring, until fragrant.
Add the beans and spices
- Drain and rinse the lentils and chickpeas. Add them to the pan along with the chilli powder. Stir well to coat in the spices.
Create the creamy broth
- Pour in the vegetable stock. Stir in the peanut butter until fully dissolved. Simmer for 2–3 minutes.
Add greens and finish
- Spoon a little hot broth into a small bowl and mix with the miso paste to loosen, then stir it back into the pan. Add the chopped kale and any optional vegetables. Cook for 1–2 minutes more, until the greens are wilted.
Taste and serve
- Taste and adjust seasoning if needed. Serve warm as is, or with wholegrain toast, brown rice, or quinoa.