Roast Veggie and Black Bean Bowl

Ingredients

3 Roasted Capsicums (Finely Sliced)

2 roasted Carrots (Chopped into small pieces)

400 g of Black Bean

410 g of Tomato Canned

1 tsp of Cumin

1 tsp of Curry Powder

1 tsp of smoked paprika

Pinch of Salt

1/4 cup of uncooked red lentils

1/2 Onion finely chopped

Brown onion in a large saucepan with a small amount of oil (whichever your prefer)

Add in carrot, capsicum and curry powder

Cook for 1-2 minutes, mixing frequently

Add in the tomato and then fill up the can with water and add into the pan

Add in cumin, paprika, salt and lentils

Bring up to the boil then reduce to simmer and cook for 2-3 hours to until at the right consistency

Serve with brown rice and pepitas.*

*I added in after the photo, a couple of spoonfuls of greek yogurt (a vegan option could be used here) and 1/2 an avocado and mixed it all together

Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram