Vegan Three Bean Kale Bowl

This is one of my favourite go to vegan bean meals, packed full of protein and nutrition. It includes mung beans, edamame beans, pinto beans and a good dollop of sun-dried tomato paste. But feel free to include any beans, mung beans are a must though! This makes a hearty portion for 2 people.

Here's the ingredients (serves 2)

100g mung beans

1 tin Pinto beans (or alternative bean)

1-2 cups of edamame beans (or alternative bean

1 green or red pepper

1 tsp coconut oil (any oil will do)

180g cherry tomatoes (chopped in half) or can of tomatoes

4 tbsp sundried tomato paste (or fresh sundried tomatoes chopped)

1/2 tsp turmeric

Pinch of pepper (this unleashes turmerics benefits)

Good handful of Kale

Method

1. Boil and simmer the Mung beans for roughly 20 minutes.

2. Add oil to a large pan and lightly fry the pepper & tomatoes for a few minutes.

3. Add the cooked mung beans, Pinto beans & edamame beans to the pan.

4. Add a few cups of water and stir through.

5. Add the sundried tomato paste, turmeric & pepper.

6. Add the kale & stir for a few minutes, adding any more water if needed to create a nice consistency.

I like to add plenty of tomatoes and kale. Very tasty and easy to make. Let me know what you think of this vegan bean bowl.

DID YOU MAKE THIS RECIPE?

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