Black Bean Bowl

Serves: 6-8 | Prep Time: 10 Minutes | Cooking Time: 20 Minutes

Print Recipe

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Ingredients

Black Bean Curry Ingredients 

• 1 bay leaf
• 4 jalapeños (seeds removed and cut in half) 
• 1 red onion chopped 
• 8-10 garlic cloves grated 
• 2 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp mango powder
• 1/2 tsp paprika
• 1 cup tomato purée 
• 1/2 cup water
• 4 cups cooked black beans (or two 15 oz. cans)
• 1 cup of the black bean water 
• Salt to taste 

Mustard Dressing Ingredients

• 1 tbs mustard 
• 1 tbs tahini 
• 1/2 tsp lemon juice 
• Salt to taste 

Directions

1. Heat up the oil. Add bay leaf and jalapeños.
2. Add onions and salt. The salt helps the onions cook faster. When onions are translucent, add garlic. Stir and cook until garlic cooks and mixes with the onions. 
3. Add the spices. Mix and then add tomato purée. 
4. When the spices and tomato are hot, add water. 
5. When the water heats up, add cooked bean, salt, and bean water. Cover and let it simmer for 3 minutes.
6. For the dressing, in a container, mix all the ingredients well. 

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If you like to meal-prep, buddha bowls are a great way to add a variety of flavors to your meals, since you can mix and match ingredients. This black bean bowl is a favorite. You can substitute quinoa for rice or add more roasted veggies.

A main ingredient for my black bean bowls is the black bean curry. I find that black beans blend better with more types of veggies than chickpeas. And if you make the curry saucy, dressing becomes optional. 

Black Bean Bowl

The recipe I outline here is for the black bean curry and also the mustard dressing. For the bowl, I added: quinoa, roasted corn heated up in butter, grated carrots, pickled red onions, roasted broccoli, mung beans sprouts, jicama, and avocado 

Did you know that it takes 1 minute to cook quinoa in an instant pot? It’s a lifesaver. You can also buy quinoa pre-washed, which is very convenient.

Also, you can easily freeze cooked quinoa so it’s available when you’re in a pinch. 

On Beans

Buying dry beans in bulk is a game changer. They go through less processing than canned ones. It’s a lot cheaper and you can add flavors to it while you cook them. I recommend cooking dry beans in pressure cooker such as an instant pot.