Creamy Bean & Mushroom Bowl with Roast Vegetables
- Prep: 20m
- Cook: 30m
- Serves: 4
This vibrant bowl features a medley of 8 organic vegetables. A recipe by Niki Webster.
Method
- Pre-heat your oven to 180°C/Gas 4
- Add the vegetables to a roasting tray then toss to coat them in olive oil, salt & cumin seeds. Roast for approx 40 minutes, turn occasionally, until tender.
For the beans:
1. Fry the onions in a large frying pan or wok with the oil on medium for 5-minutes until soft.
2. Add the garlic and mushrooms and stir-fry for a further 3–4 minutes until just tender.
3. Mix the sauce ingredients in a bowl to combine, then add to the mushroom mix. Add the beans and mix well. Season to taste.
For the seeds:
1. Dry toast the seeds in a pan on a low heat. Add to a bowl, then mix in the harissa & olive oil. Season to taste.
2. To serve, divide the creamy beans between shallow bowls. Add some roasted veg and then finish with a generous spoonful of harissa seeds.
3. Serve with pickles of your choice.
A recipe by Niki Webster, aka Rebel Recipes for Riverford
Ingredients
All to be sourced organic where possible
- For the roast veg:
- 3 medium carrots, sliced from Abel & Cole
- 1 head broccoli from Duchy Waitrose Organic
- 3 tomatoes sliced from Sainsburys
- 3 potatoes, chopped from Riverford
- olive oil from Biona
- 1 tbsp cumin seeds
- For the creamy white beans:
- 1 onion, sliced finely
- 2 garlic cloves, sliced from The Garlic Farm
- 200g mushrooms, sliced
- 1 jar white beans
- For the sauce:
- 3 tbsp runny tahini
- 2 tbsp tamari/soy from Clearspring
- 1 tbsp balsamic vinegar
- 6 tbsp coconut milk
- Salt and black pepper
- For the harissa seeds:
- 4 tbsp sunflower seeds
- 1 tbsp harissa paste from Biona
- 3 tbsp olive oil
- cucumber pickles, sauerkraut or chutneys or your choosing to serve.