Black beans, avocado and tomato bowl

This bean bowl can be a healthy breakfast or an accompaniment to a main meal, such as tacos or burritos. It’s also great on toast for a Mexican style breakfast – you could add an egg or a sprinkle of feta to it for a non-vegan option.

Since I cut eggs and dairy from my diet, I’ve tried to be creative with how I get protein and fibre from plant based sources and this dish has become a hearty brekie fave that keeps me full until lunch time. As well as being a great source of protein and fibre, black beans are so versatile in the kitchen. They can be added to salads, curries and so much more!

Black beans, avocado, tomatoes, pumpkin seeds

Ingredients

1 tin 240g (drained) black beans
1 tbsp oil
1 tbsp cumin
1 tbsp salt
1 tbsp pepper
1 tbsp sesame seeds
A sprinkle of pumpkin or sunflower seeds
1 avocado
1 large tomato or a handful of cherry tomatoes

Method

  1. Heat 1 tbsp of oil. Add sesame seeds and cumin when the oil is warm. Allow the spices to cook for a 10-15 seconds until they start popping.
  2. Add the washed and drained black beans.
  3. Add salt, pepper, coriander, chopped tomatoes and any other spices you want to add for flavour. Cook for a few minutes.
  4. Remove the pan of cooked beans from the hob. Mix in chopped avocado and a dash of lime juice.
  5. Sprinkle pumpkin or sunflower seeds on top.

You can have this bean bowl on its own or I sometimes have it as part of a bigger breakfast on weekends. I like it with vegan Linda McCartney sausages, toast (wholemeal seeded bread) and cooked spinach.

 

 

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