Chilli Beans & Mexican Cauli Rice

Chilli Beans & Mexican Cauli Rice

So many people are daunted by the thought of a vegan meal. This easy to prepare dish, using simple ingredients, shows you that anyone can do it. You definitely don't have to eat vegan or vegetarian all the time but try incorporating a few veggie meals into your diet each week. This dish is packed full of protein and veggies so you'll feel amazing after it. Double the recipe and keep the leftovers for lunches — so delicious!


There's a common misconception that veggie and vegan diets are low in protein. There's so many nutritious plant proteins out there so there's no need to worry. We used cannellini beans as the protein source in this dish but you can use any type of bean you'd like. Cannellini beans contain the essential amino acid leucine — a type of branched chain amino acid (BCAA). Your body can't make this essential amino acid so you have to get it from your diet. BCAAs are required to build muscles which is why a lot of bodybuilders take a BCAA supplement. Beans are a MUCH cheaper alternative to this supplement so try this out instead next time. They are also much more nutritious as they're also high in fibre and antioxidants. For us, natural wins every time! 

 

Ingredients

Chilli Beans

  • 1 tsp olive oil
  • 1 red onion - diced
  • 1 bell pepper
  • 2 garlic cloves
  • 1 red chilli
  • 1 tin cannellini beans (400g)
  • 1 tin chopped tomatoes (400g)
  • 100g tinned/frozen sweetcorn 
  • 1 chopped green chilli (leave out if you don't like heat!)
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp pepper

Mexican Rice

  • 1 tsp olive oil
  • 1 head of cauliflower
  • ½ white onion
  • 100g tinned chopped tomatoes
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp ground coriander
  • handful of fresh coriander
  • salt & pepper to taste

*We finished off this dish with some chopped cherry tomatoes, avocado with sliced radish, chopped coriander and lime.

 

Instructions

  • Heat a frying pan with some olive oil on a medium heat. Add the onion and cook for 3-4 minutes.
  • Finely chop the garlic and chilli and add to the pan.
  • Next mix in the chopped pepper and sweetcorn.
  • Drain the tin of beans and rinse well with cold water before adding to the pan.
  • Then add the tinned tomatoes and spices.
  • Cook on a medium to high heat until it starts to bubble. Reduce the heat and leave it simmer for ~20 minutes.

While the beans are cooking you can get started on the cauliflower rice. 

  • Grate the cauliflower using either a food processor or hand grater. For the food processor use the 'S' blade and cut into florets before processing. Blend until you get a rice-like texture.
  • Finely dice the white onion. You can also roughly chop the onion and blend it will the cauliflower.
  • Heat a frying pan with some olive on a medium heat.
  • Add the cauliflower and onion and cook for ~5 minutes. 
  • The add in the spices and tomatoes and mix well.
  • Leave to cook for a further 10 minutes.
  • Chop the fresh coriander and stir through the rice once it has finished cooking.