Chipotle lime black bean bowl
Ingredients
- 1 red onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 6 cloves garlic, minced
- 4 stalks coriander, minced
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp coriander
- ½ tsp thyme
- ½ tsp oregano
- 2 tbsp chipotle paste
- 2 cans black beans, drained
- 1 ½ cups veggie stock
- 1 tbsp maple syrup
- Zest and juice of ½ a lime
- ½ cup unsweetened vegan yogurt
- ½ ripe medium avocado
- 2 tsp red wine vinegar
- Zest and juice of ½ a lime
- 1 clove garlic, grated
- Handful chives
- ⅓ cup coriander, stems removed
- ½ tsp oregano
- ¼ cup water
- Rice
Steps
- Heat the oil in the wok over medium low heat. Once hot, add the onions and a pinch of salt and cook until softened.
- Stir in the bell pepper and sauté again for 2 minutes.
- Add the garlic and cilantro stems, stirring well until fragrant then stir in the spices until well combined.
- Add the chipotle paste, black beans and stock. Stir then bring to a boil before reducing to a simmer. Cook until liquid is mostly evaporated.
- Meanwhile blend ingredients from yogurt to water until smooth. Add water a teaspoon at a time until it reaches your desired consistency.
- Using the back of your spatula, lightly mash ⅓ of the beans and stir again to combine.
- Remove from heat, stir in the maple syrup, lime juice and lime zest. Once combined, taste and adjust salt as desired.
- Serve the beans over rice and top with avocado coriander sauce.