Plant-Protein Beans Veggie Bowls

Pillars of the dry pantry, beans is a great source of plant-protein, fiber, essential vitamins and minerals. Raw and bought in bulk, they are super budget-friendly. Canned and cooked, they can be used straight out of the can, particularly time-saving when building healthy and nutritious vegetarian veggie bowls.

Pinto Beans Veggie (Broccoli, Cabbage, Carrot) Bowl

My pantry stocks a variety of canned beans or lentils including chickpea/garbanzo beans, black beans, navy beans, pinto beans, red kidney beans, even black soybeans.Pinto Beans/Red Kidney Beans Veggie Bowl
Ingredients:
1 can (14oz) pinto beans/red kidney beans, preferably low-sodium. (Prep. Tip: Remove excess salt and starch by rinsing and draining the beans)
3 cups (or more) of assorted vegetables - e.g. broccoli, cabbage, green beans, carrots
1-2 cloves garlic, thinly sliced or minced

[Dressing]:1-2tbsp extra-virgin olive oil, 1tsp apple cider vinegar (or lemon juice), pinch of salt and black pepper

Directions: Steam the vegetables with garlic for 5 minutes. Layer the salad bowl with steamed veggies, beans and drizzle with dressing. Top with hard-boiled egg

Red Kidney Beans Veggie (Broccoli, Cabbage, Carrot, Green Beans) Bowls

Tag: beans veggie bowl

An Escape to Food on Facebook