Dive into a bowl of comfort and nourishment with this Miso Black Beans and Basmati Rice creation. This vegan dish is a delightful fusion of flavors and textures, perfect for those who crave something hearty yet refreshing. The black beans are slow-cooked to perfection in a rich, savory broth infused with red miso, smoked paprika, and aromatic ginger, creating a depth of flavor that’s both earthy and satisfying. Paired with fluffy basmati rice, this base sets the stage for a colorful and zesty salad of cherry tomatoes, creamy avocado, and a hint of heat from green chili. A drizzle of Dijon mustard and apple cider vinegar dressing ties it all together, adding a tangy brightness that complements the richness of the beans. Topped with fresh baby spinach and a sprinkle of chives, this bowl is not just a meal—it’s an experience of wholesome, plant-based goodness. Perfect for a quick lunch or a cozy dinner, this dish is as nutritious as it is delicious, offering a symphony of flavors in every bite.
Serves: 2
Ingredients
➡️For the Black Beans:
- 100g black beans, washed
- 1 shallot, finely chopped
- 3 garlic cloves, finely chopped
- 10g ginger, finely chopped
- 1 tbsp red miso paste
- 1 tsp smoked paprika
- 1 tsp light soy sauce
- 500ml water
- Rapeseed oil
- Ground black pepper
➡️For the Basmati Rice:
- 100g basmati rice
- 200ml water
- Ground rock salt
➡️For the Salad:
- 100g cherry tomatoes, chopped
- 1 green chili, deseeded and finely chopped
- ½ red onion, chopped
- 1 avocado, peeled, deseeded, and chopped
- 1 tsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- Ground salt Ground black pepper
➡️For Garnish:
- Baby spinach, washed
- Chives, finely chopped
Method
1. Cook the Black Beans:
- Heat a sauté pan over medium heat. Add a little rapeseed oil, then sauté the chopped shallot, garlic, ginger, and smoked paprika until fragrant.
- Stir in the red miso paste and mix until well combined. Pour in 500ml of water, stirring until the paste dissolves and the mixture begins to boil.
- Add the washed black beans to the pan. Stir, bring to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 50 minutes, stirring occasionally to prevent sticking.
2. Prepare the Salad:
- In a mixing bowl, combine the chopped cherry tomatoes, green chili, red onion, and avocado.
- Add the olive oil, Dijon mustard, apple cider vinegar, salt, and pepper. Mix well and set aside.
3. Cook the Basmati Rice:
- In a small pot, combine 100g of basmati rice with 200ml of water and a pinch of salt.
- Bring to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the water is absorbed and the rice is cooked.
4. Assemble the Bowl:
- Once the black beans are cooked, season them with light soy sauce and ground black pepper.
- In serving bowls, layer the basmati rice, black beans, and a handful of baby spinach.
- Top with the prepared salad and sprinkle with chopped chives for garnish.
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