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Vegan Beans and Greens Power Bowl


  • Author: Liz Madsen
  • Total Time: 20 minutes
  • Yield: 4 cups 1x
  • Diet: Vegan

Description

This smoky Vegan Beans and Greens Power Bowl is quick, delicious, easy, healthy AND inexpensive! If that wasn't enough it's also gluten-free, oil-free, and sugar-free!

Vegan, Gluten-Free, Oil-Free, Nut-Free, Sugar-Free, Can be Soy-Free


Ingredients

Units Scale

Main Dish

  • 1 medium onion, diced
  • 2-3 cloves garlic, minced
  • 3-4 cups greens (if using a thick stemmed green, separate the leaves from the hearty stem)
  • 2 cups mushrooms, sliced
  • 1.5 cups (or a 15 oz can) kidney beans (sub any bean)
  • 14 oz can of diced tomatoes (or use fresh)
  • 1 teaspoon ume plum vinegar (or sub any vinegar + a dash of salt)
  • 1 tablespoon tamari or soy sauce (or use two tablespoons coconut aminos)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme

For the bowl:

  • 1/2 cup cooked quinoa (each) (or another grain or potatoes)
  • 1/2 avocado, sliced (each), optional

Instructions

  1. Heat a large nonstick skillet or pot over medium high heat. Add in diced onion and cook it slowly. Let it just start to stick and then add a tablespoon or two of water and stir it around with a silicone or wood cooking spoon or spatula (never use metal utensils on nonstick surfaces, you'll hurt the coating).

  2. Continue this process for around 4 minutes, until the onion is translucent. You can continue this process further to really caramelize your onion, but I like mine to still have some texture in this recipe.

  3. At this point you can add garlic, let that saute for a minute more, and then add the stems of your greens if including them.

  4. Saute for just a few minutes more and add the rest of the ingredients except for the leafy part of your greens, cover your pot, and turn your heat down to a high simmer (around 4 o'clock on the dial). Simmer for about 5 - 7 minutes with the lid on, or until the mushrooms are cooked to your liking.

  5. Remove the lid, stir in your greens and cover again to let them wilt. Cook about 2 - 3 minutes, until wilted.

  6. I love to serve this up with quinoa (pictured), rice or in a baked potato, but you could definitely just use it as a side, a topping for toast, in a wrap–really anything you like! Store leftovers in an airtight container for up to 5 days.

  • Cook Time: 20 minutes
  • Category: Entrees
  • Method: Stovetop
  • Cuisine: American, British

Keywords: Vegan, Gluten-free, Oilfree, Nut-Free, can be Soy-free, Power Bowl, healthy