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
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