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Roast Veggie and Black Bean Bowl

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Roast Veggie and Black Bean Bowl
Gluten Free | Dairy Free | Vegetarian | Vegan


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

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