Vegan Clean Bean Bowl
Prep time
Cook time
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Spiced warm black beans are topped with cherry tomato pico de gallo, a simple guacamole, pea shoots, and a zesty cashew cream.
Recipe type: Entree
Serves: 2
  • 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)
  1. Begin making the cashew cream by soaking the cashews in warm water for 1-2 hours.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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