Carrot and Black Bean Bowls
Author: 
Recipe type: veggie bowl
Cuisine: modern
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 bowls
 
These bowls of buttery carrot mash and spicy beans are crowned with salty caramelized onions. The recipe is vegan if you mash the carrots with olive oil.
Ingredients
  • 1 lb carrots, cleaned and cut into chunks
  • 2 tablespoons salted butter or olive oil
  • 1 can black beans
  • a good pinch of coriander
  • a small pinch of chili flakes
  • a good pinch of dried oregano
  • a couple of handfuls of greens or slivered broccoli
  • 1 medium or 2 small onions, sliced into thin crescents
  • salt & pepper
  • cilantro to garnish
Instructions
  1. Add the carrots to a medium pot of water and bring it to the boil. Cook until a knife cuts through a chunk easily. Drain loosely, leaving a bit of cooking water in the pot. Add the butter or olive oil and a good grind of salt and pepper. Mash or do as I do and use your trusty immersion blender to produce a silky but toothsome consistency. Set aside.
  2. While carrots are boiling, warm a frying pan over medium heat and add a tablespoon of so of olive oil. Add the onion crescents and a good pinch of salt, and cook over 10-15 minutes or so until soft and caramelized. I am impatient at this stage and turn the heat higher than I should, which results in some very brown and crispy strands of onion in the mix.
  3. Scrape the onions into a bowl and set aside. Add the can of beans, liquid and all, to the skillet. Also add the greens/broccoli, the spices, and more salt and pepper. Stir/mash about for 5 minutes or so, until the greens are cooked and the beans have taken on some of the spice.
  4. Plate the bowls. Start with the carrot mash on the bottom. Add the bean mixture over the top, then finish with the onions and a handful of cilantro leaves if you have them.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/carrot-and-black-bean-bowls/