Spiced warm black beans are topped with cherry tomato pico de gallo, a simple guacamole, pea shoots, and a zesty cashew cream.
Author: Blissful Basil
Recipe type: Entree
Serves: 2
Ingredients
1/2 cup raw cashews
warm water
2 tablespoons hemp seeds
1 tablespoon nutritional yeast
1/4 cup plain almond milk
2 limes
1 heaping cup grape tomatoes, quartered
1/4 small red onion, finely diced
2 tablespoons fresh cilantro, chopped
1 avocado
cayenne pepper
1 can black beans, drained and rinsed
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 cup pea shoots or micro greens
salt and pepper
tortilla chips (optional)
Instructions
Begin making the cashew cream by soaking the cashews in warm water for 1-2 hours.
After soaking, drain the cashew water. Add cashews, hemp seeds, nutritional yeast, almond milk, juice of 1 lime, and salt/pepper (to taste) to food processor. Process on high for 3-4 minutes or until a cream has formed from the cashew mixture. Add in more almond milk if necessary.
Add the quartered cherry tomatoes, diced red onion, and chopped cilantro to a bowl. Season with salt, to taste, and refrigerate until ready to use.
Halve the avocado and scoop the flesh into a small bowl. Add in the juice from the other lime and smash with a fork. Season with salt and a dash of cayenne pepper.
In a small sauce pan, heat the black beans, chili powder, cumin, and paprika over medium-low heat for 4-5 minutes or until warm.
In two medium-size serving bowls, layer the black beans and top with pico de gallo, guacamole, a handful of pea shoots, and a dollop of cashew cream. Serve alongside tortilla chips and enjoy.
Recipe by Blissful Basil at https://www.blissfulbasil.com/vegan-clean-bean-bowl/