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 

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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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