Recipe: Plant-Based Mexican Bean Bowl With Crispy Kale

Recipe: Plant-Based Mexican Bean Bowl With Crispy Kale

Jon RussellAugust 18, 2019

This is such a delicious yet nourishing meal! Increase the nutrient level by making sure you use organic ingredients!

Recipe Serves 2 - 3


For The Beans:
1 X 400g Can Black Beans
1 X 400g Can Chickpeas
1 X 400g Can Chopped Tomatoes
1 Tbsp Tomato Paste
1 tsp Ground Cumin
1 tsp Paprika
1 tsp Ground Coriander
1/2 tsp Chilli Powder
Juice of 1 Lime
1 tsp Tamari
1/2 tsp Apple Cider Vinegar
Pinch of Salt & Pepper to taste

Crispy Kale:
Large handful of curly kale
1 Tbsp Olive Oil
1 tsp salt
1 tsp chilli flakes

To Serve:
1 Cup Brown Rice
1 Avocado
Coconut Yoghurt
Chilli Flakes
Fresh Coriander
Small Handful of Baby Spinach


Pre-Heat the oven to 200 degrees celcius.

Start by cooking the brown rice according to packet instructions.

Wash the kale and remove the stalks. Tear the kale up into smaller pieces - around 5cm x 5 cm.

Place the kale into an oven dish. Pour over the olive oil and sprinkle over the salt and chilli flakes. Mix with your hands to ensure the kale is coated evenly with spices and oil.

Place in the oven for 10 minutes or until nice and crispy. Make sure to turn the kale pieces over halfway through.

Pour a good glug of olive oil into a pan and mix in the spices. Heat these up for around 5 minutes until fragrant.

Drain and rinse both cans of beans and pour into the pan with the spices. Mix to coat all of the beans with the spices. Pour in the chopped tomatoes and mix in the tomato paste. Stir this mixture well and allow to simmer for around 10 minutes until liquid has reduced to a thicker consistency.

Add the tamari, lime juice and cider vinegar to the pan and mix well.

Leave to cook for another 3 minutes before removing from the heat.

Serve with mashed avocado, crispy kale, coconut yoghurt, chilli flakes, baby spinach leaves and fresh coriander.