So we have Meatless Mondays. We have people telling us that we should have a bunch of protein at breakfast time. We are always looking for something different for lunches. We are also looking for a dish that we can feed our vegan friends.

Black Bean & Veggie Bowl

This dish is everything rolled into one. It is packed with tons of protein along with great vegetables and wonderful flavour! Have it for any meal of the day!

Black Bean & Veggie Bowl

Black Bean & Veggie Bowl (Gluten Free/ Dairy Free/ Vegan)

1 Tbsp. olive oil

1 medium sweet potato- peeled and diced

1 medium carrot- peeled and diced

1 medium onion- diced

1 medium pepper- dice (your choice of colour)

2 c. cabbage- chopped

1 handful of spinach or kale ripped into small pieces

1 tsp. ground cumin

1-19 oz. can black beans- drained and rinsed

sea salt and pepper to taste

In a large skillet, add olive oil sweet potato and carrot. Saute on medium heat with lid for five minutes, stirring every couple of minutes. Add in onion, pepper, cumin and cabbage. Mix well. Saute for another ten minutes. Add kale and beans. Cook for five more minutes then serve. Leftovers can be kept in a sealed container in the fridge for up to three days.

Shared On: Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Sunday Fitness and Food, What’s For Dinner

 

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19 comments on “Black Bean & Veggie Bowl (Gluten Free/ Dairy Free/ Vegan)”

  1. This looks delicious! I would gladly eat this for any meal of the day.
    2 Questions:
    How many “servings” does this make and, where are the black beans in the recipe? 🙂
    Do you used canned or dried beans? I prefer canned for convenience and rinse well.

    • Haha, totally helps if I proof read my recipe… I’ve added in the black beans. Yes for convenience they are canned. Serving amounts really depend on what you are using it for. I get about 4 servings for a main or 6-8 as a side dish.

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