Chickpea and Bean bowl with a Quinoa salad

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The glorious sunshine has once again returned (at least for the time being) so there’s no better time than now to return to my old blogging habits. Over the last 6 months I’ve had my head down in a busy A level revision schedule, and while my exams are just a month away, I have more free time to share with you all the incredible dishes I’ve been accumulating while I’ve been gone (from the blogging scene). From delicious one-pot stews and curries, zingy pasta dishes and cauliflower pizzas, to the most incredible and perfect black bean brownies, you’ve got it all to come. I’m still stuck in my jam-packed revision schedule for the next month, so posting may be a little irregular, but as of the 9th June I aim to indulge you with at least 2 recipes per week – whole, natural foods that are sugar-free, plant based and gluten free to fuel your summer!

This dish is my version of a pick and mix type Mexican chilli meal, with the quinoa salad as a protein packed rice alternative, the beautiful textures of all the chickpeas, lentils and beans as the flavourful chilli, all accompanied by sweet potato wedges and mashed avocado. The perfect meal for summer nights or warming winter suppers.

Serves 4 (or some for another day!)

Ingredients (Chilli)

2 Handfuls dried Green Lentils

1x 200g tin of Chickpeas

1x 400g tin Kidney beans

1x 400g tin chopped Tomatoes

1tbsp Tomato puree

1 large Mushroom (Portobello or similar)

1 tsp Ras el Hanout (a spice mix, if you don’t have this use 1/4 tsp cinnamon, 1/4tsp cumin seeds, 1/4 tsp coriander)

1 clove of Garlic

1/2 tsp Chilli Powder


Ingredients (Quinoa)

1 Handful Black rice

3 Handfuls Quinoa

Juice of 1/2 lemon

1 handful fresh Coriander

8(ish) Cherry Tomatoes, halved

1 tbsp Tamari/Soy Sauce

1tbsp Tahini

4cm chunk Cucumber, chopped in chunks

1 handful Rocket


(Potato Wedges)

3 Sweet Potatoes

2 tsp (a long drizzle) Olive oil

1tsp Cumin seeds

1tsp Paprika

Salt and pepper

Sides: 2 Avocados, mashed. Optional: mash with lemon juice/chilli/salt/pepper to taste.



Cook the lentils for 20 minutes (or according to packet instructions. Then add the lentils, chickpeas, beans, tomatoes and puree, diced mushroom, Ras el hanout, chilli, garlic, salt and pepper to a large pan and simmer for 20 minutes. Leave to stand until the rest is ready then re-heat when you’re ready to eat.

The rice and quinoa should take about 20 minutes to cook, but check your packets as this can vary from brand to brand. Check this in good time, as sometimes rice needs soaking for an hour or so before cooking.

Chop the sweet potatoes into 1.5 cm thick (roughly) wedges, and put in a plastic bag along with the salt, pepper, paprika, oil and cumin, and shake until coated. Spread on a baking tray and oven bake at 180c fan for 20 minutes. If your rice/quinoa takes 20 minutes, put this on as the wedges go in the oven.

While waiting for these to cook, prep the avocado by mashing and seasoning.

When the quinoa and sweet potatoes have cooked, reheat the beans while you add in to the rice/quinoa your chopped tomatoes, cucumber, tamari, tahini, lemon, rocket and coriander. Serve the rice salad, avocado, beans and wedges in separate dishes and enjoy!


The beans will store in the fridge for up to a week, so enjoy again with fresh potato wedges, on toast or simply on it’s own for a speedy mid-week lunch. However, do not save the rice as leftover rice is known for food poisoning.

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