American · Dinner
Smoky Three Bean Veg Bowl
A hearty plant-based American bowl, smoky spiced black beans, kidney beans, and chickpeas over cilantro rice with charred corn and fresh tomato salsa.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
545Calories
18gProtein
15gFat
82gCarbs
8gSugar
13gFiber
720mgSodium
0mgChol
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Instructions
1
Prep
Drain and rinse the black beans, kidney beans, and chickpeas. Finely dice tomatoes and red onion. Chop coriander. Combine tomatoes, onion, lime juice and a pinch of salt for salsa.
2
Saute
Heat olive oil in a large skillet over medium-high heat. Add all three beans with smoked paprika, cumin, garlic powder and 1 tsp salt. Cook 5-6 minutes until heated and edges crisp.
3
Char
While beans cook, heat a dry pan over high heat. Add defrosted sweetcorn and char 3-4 minutes, stirring, until blackened in spots.
4
Build
Mix cooked rice with most of the chopped coriander and a pinch of salt until fluffy.
5
Plate
Arrange coriander rice as base on two bowls. Top with smoky beans and charred corn. Spoon salsa over. Garnish with remaining coriander and serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g (5.6 oz / 2 cans) canned black beans
- 160g (5.6 oz / 2 cans) canned kidney beans
- 160g (5.6 oz / 2 cans) canned chickpeas
- 360g (12.7 oz) cooked white rice
- 16g (large handful) fresh coriander
- 1 lime
- 160g (5.6 oz) frozen sweetcorn
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1.5 tsp salt
- 4 tbsp olive oil
- 4 medium tomatoes
- 0.5 small red onion
- 2 tsp lime juice