Vegan Cuban Wild Rice & Black Bean Bowl with Roasted Peppers Recipe - WellBeing Magazine
This hearty vegan dish provides a healthy balance of protein, fibre-rich complex carbohydrates, antioxidants and healthy fats.
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Cooking tools:
- Citrus press
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Baking sheet
- Oven
- Stove
- Serving platter
- Colander
- Can opener
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup long-grain brown rice, rinsed well
- 3 heaped tbsp wild rice, rinsed well
- 2 cups vegetable stock
- 10 small capsicums (yellow, orange, green, red)
- 1 small red onion, cut into wedges
- 2 x 425g tins black beans, rinsed well (or use soaked & cooked dried beans)
- 2 cloves of garlic, minced
- 1 small jalapeno, finely chopped
- 1 heaped tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 3 tbsp tomato sauce
- Sea salt
- pepper
- Juice small lime + extra lime wedges, to serve
- Handful fresh coriander, chopped
- Whole large avocado, sliced
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