Creamy beetroot black beans with tomato and spinach

Creamy beetroot black beans with tomato and spinach

Ingredients

serves 2
  • •2 beetroot, cooked and chopped
  • •200g cherry tomatoes
  • •1 garlic clove
  • •1 tbsp olive oil
  • •1 tbsp tahini
  • •100g silken tofu
  • •Juice of 1 lemon
  • •½ tsp cumin
  • •¼ tsp sea salt
  • •3 tbsp water
  • •1 400g can black beans, drained and rinsed
  • •200ml vegetable stock
  • •60g spinach
  • •Small handful fresh coriander, chopped
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Preheat the oven to 200°C. Prepare a large baking tray.
  2. 2. Place the beetroot, tomatoes and garlic on the tray and coat with the olive oil. Roast for 20 minutes.
  3. 3. Add the roasted beetroot, garlic, tahini, silken tofu, juice of ½ lemon, cumin, salt and water to a blender. Blend until smooth and creamy.
  4. 4. Add the beetroot sauce to a large pan over medium heat. Stir in the black beans and vegetable stock, then simmer for 10 minutes, stirring occasionally, until heated through and slightly thickened. Stir in the spinach and cook over low heat until wilted.
  5. 5. Remove from the heat and stir in the remaining lemon juice and coriander.
  6. 6. Divide between bowls and top with the roasted tomatoes and ground black pepper. Serve with a side of crusty bread, quinoa or roasted sweet potato.
Baker Beanie Author

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