Smoky red pepper, aubergine and quinoa bowl

Smoky red pepper, aubergine and quinoa bowl

Ingredients

serves 2
  • •80g quinoa
  • •1 aubergine, chopped
  • •1 Romano pepper, chopped
  • •1½ tbsp olive oil
  • •1 400g can black beans, drained and rinsed
  • •½ smoky red pepper sauce (see recipe)
  • •Small handful fresh coriander, chives or parsley, chopped

Directions

Cooking mode
  1. 1. Rinse and cook the quinoa.
  2. 2. Prepare the smoky red pepper sauce.
  3. 3. Preheat the oven to 180°C. Prepare a large baking tray. Add the aubergine, brush with 1 tbsp olive oil and roast for 10–15 minutes.
  4. 4. Add the pepper to the tray and brush with ½ tbsp olive oil. Roast for another 8–10 minutes.
  5. 5. Assemble the bowls with the quinoa, black beans, aubergine and pepper. Drizzle with the red pepper sauce and top with fresh herbs.
Baker Beanie Author

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