EASY VEGAN RECIPES: Southwestern kale and black bean bowl with sweet potatoes and hot sauce
Time for another quick fix video! In our quick fixes we teach you the step by step directions for cooking a simple and quick dish at home without the need to measure any ingredients. It's great for practicing your cooking by instinct skills. One of the key ingredients in becoming a better cook. Today's delicious vegan bowl has black beans, kale, sizzling onions and peppers, and we top it with roasted sweet potatoes and a dash of hot sauce. You won't believe the flavors and how simple it is to make!
Full Recipe:
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QUINOA BLACK BEAN NOURISH BOWL | HIGH PROTEIN Vegetarian and Vegan Meals Idea
Wholesome Black Beans and Quinoa Nourish Bowl. High Protein Vegetarian and Vegan Meal Ideas perfect for meal prep/planning.
???? Let me know in the comments if you enjoyed my vegan quinoa recipe.
▶️ RECIPE INGREDIENTS: (Servings 4 to 5 servings)
???? To Cook Quinoa:
1+1/2 Tablespoon Olive Oil
1 Tablespoon Garlic - finely chopped
1/2 Cup / 125ml Tomato puree or Passata/Strained tomatoes
1 Cup / 190g Quinoa (I have used tri-colour quinoa)
1+1/3 Cup / 325ml Water OR as required
1+1/2 Cup / 200g Frozen Corn
???? Other Ingredients:
1 Cup / 150g Red Bell Pepper - cut into 1/2 X 1/2 inch pieces
3/4 Cup / 140g Cherry/Grape Tomatoes - cut in half
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 30g Green Onion - chopped
1/2 Cup / 15g Cilantro (Coriander leaves) - chopped
1+1/2 Cup / 250g / 398ml Can - Cooked Black Beans (Rinsed/Drained well)
???? SALAD DRESSING:
3 Tablespoon Lemon Juice OR to taste
1 Tablespoon Olive Oil (I have added Organic Cold Pressed Olive Oil)
2 Tablespoon Maple syrup OR to taste
1 Teaspoon Ground Cumin
1/2 Teaspoon Ground Black Pepper
Salt to Taste (I have added 1+1/8 teaspoon of pink Himalayan salt)
(For extra heat you could add 1/8 to 1/4 teaspoon of Cayenne pepper)
OPTIONAL - Top with Avocado
▶️ METHOD:
Start by chopping the vegetables and set it aside. Thoroughly rinse the quinoa until the water runs clear and set aside. Also, rinse the cooked black beans thoroughly in a strainer and set it aside to drain any excess water.
To a heated pan add olive oil, garlic, chili flakes and fry on medium-low heat until the garlic start's to sizzle. Be careful not to burn the garlic. Add the tomato puree/passata and cook on medium to medium-low heat for another 1 to 2 minutes to cook out the raw flavour of the puree.
Add the rinsed quinoa, water and mix well. Add the frozed corn and bring to a boil. Cover the lid and reduce the heat to low. Cook for about 20 minutes or until the quinoa is cooked. Don’t let the quinoa get mushy.
As soon as the quinoa is cooked, transfer it to a large mixing bowl. Spread it our evenly and ALLOW IT TO COOL DOWN COMPLETELY.
To prepare the dressing add lemon juice, olive oil, maple syrup, ground cumin, ground black pepper and salt to a small bowl. Mix thoroughly and set it aside.
By now the quinoa would have cooled down, if not, wait till it completely cools down. Add the red bell pepper, Cherry/Grape tomatoes, red onion, green onion, cilantro and cooked black beans to the bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa/veggies and mix well.
You can eat it right away, BUT I HIGHLY RECOMMEND TO CHILL THE SALAD IN THE REFRIDGERATOR FOR A COUPLE HOURS BEFORE SERVING. This will allow the flavours to blend and it tastes so good cold. This salad is good just on it's own, but you can top with avocado just before serving
This recipes is perfect for meal prep / meal planning - it stores well in the refrigerator for up to 3 days, if stored well in an airtight container.
▶️ IMPORTANT NOTES:
???? Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa
???? Thoroughly rinse the cooked black beans in a strainer and set it aside to drain any excess water. We do not want any soggy beans
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Regarding cooking the quinoa, do not let the quinoa get mushy. Cook until the quinoa is cooked but still holds it's shape.
???? After you mix the dressing with the quinoa and veggies, I HIGHLY RECOMMEND TO CHILL IT IN THE REFRIGERATOR FOR A COUPLE HOURS BEFORE SERVING. This will allow the flavours to blend and tastes so good cold
???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 3 days - if stored well in an airtight container
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Welcome to YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Southwestern Butternut Squash & Black Bean Breakfast Bowl | Minimalist Baker Recipes
A smoky, satisfying breakfast bowl with black beans, butternut squash, greens, and enchilada sauce! Gluten-free, vegan optional, and just 9 ingredients required!
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How to Make a Southwestern Black Bean Salad with Cilantro-Avocado Dressing
Top salad greens with black beans, sweet corn and grape tomatoes and drizzle with a tangy avocado-lime dressing for a Mexican-inspired salad. This simple composed salad recipe makes a great packable lunch or easy no-cook dinner.
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Brazilian Black Beans and Corn! An Easy, Healthy Recipe!
Try this delicious Brazilian Black Beans and Corn recipe! Is is easy to make, filling and healthy too! This recipe is full of flavorful, fresh healthy ingredients plus canned black beans. Serve this Brazilian Black Beans and Rice recipe alone, over rice, in burritos, as a chip dip and so many other ways. In this cooking video Karen Breyer will show you step-by-step how to make Brazilian Black Beans and Corn. Watch this video and make this easy, tasty, hearty, healthy Brazilian Black Beans and Corn recipe today!
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PRINT RECIPE for Brazilian Black Beans and Corn:
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RECIPE: Brazilian Black Beans and Corn
INGREDIENTS:
1 - 2 teaspoons olive oil
2 1/2 cups onion, chopped
2 teaspoons garlic, minced
1 tablespoon ginger, minced or grated
2 15 ounce cans black beans, rinsed and drained
1 14.5 ounce can tomatoes, diced
1/2 teaspoon cumin
1/4 teaspoon coriander
1 1/2 cups corn, frozen
1/2 teaspoon Kosher salt
1/4 teaspoon pepper, fresh ground (or to taste)
1/2 cup cilantro, chopped (optional)
INSTRUCTIONS:
1: Heat olive oil over medium low heat.
2: Add the onions until cook until they are soft.
3: Stir in the garlic and ginger. Cook a few more minutes.
4: Add the beans, tomatoes, cumin, and coriander. Bring mixture to a simmer, then simmer 5 minutes. Stir frequently.
5: Stir in the corn, salt and pepper. Simmer and stir until the ingredients are heated through.
6: Garnish with cilantro if desired
NOTES:
Peel the ginger before you mince or grate it.
Adjust the seasonings as desired.
These Brazilian Black Beans and Corn are tasty as a main or side dish. You can also serve them over rice, cooked grains or in a tortilla. Try them as a dip for tortilla chips as well.
You can substitute a 15 ounce can of rinsed and drained corn in place of the frozen corn.
If you liked this delicious recipe, you may also like these easy, healthy recipes:
Southwestern Bean Chili
How to Make Cuban Black Beans in a Crockpot
Crockpot Southwestern Corn and Beans
Crockpot Pinto Beans
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Southwestern Black Bean and Corn Salad: On the Side #26
Great with grilled fish or chicken, this salad is loaded with the amazing flavors of the southwest!