Herb-Crusted Black Beans Bowl
A herb-crusted vegan black bean bowl with kale, spinach and zucchini, finished with smoked paprika, tamari and nutritional yeast, served over rice noodles.
Ingredients
Instructions
Drain and season the black beans, then grill them over medium-high heat until well browned, about 6 minutes.
Add the kale, spinach and zucchini, cooking until softened, about 5 minutes.
Stir in the smoked paprika, tamari and nutritional yeast for 3 minutes.
Cook the rice noodles separately according to package directions.
Let the beans simmer for about 14 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the rice noodles, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.