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!
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 large tomato or a handful of cherry tomatoes
- 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.
- Add the washed and drained black beans.
- Add salt, pepper, coriander, chopped tomatoes and any other spices you want to add for flavour. Cook for a few minutes.
- Remove the pan of cooked beans from the hob. Mix in chopped avocado and a dash of lime juice.
- 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.