Avocado, Kale, and Mixed Bean Bowls
Now a recipe for lovers of savory breakfasts! Beans, avocado and kale are a super trio of fats, fiber, and good carbs. You can serve these bowls hot or cold, and they can even be eaten for lunch. If you need an extra dose of protein (perhaps after a session of heavy lifting) add a poached egg on top!
Serves: 4 bowls (1 serving per bowl)
Container: 4 airtight containers
Time: approximately 20 minutes
Nutritional info per serving:
- Calories: 290
- Fat: 11 grams
- Protein: 12 grams
- Carbs: 38 grams
Ingredients:
- ½ onion, finely chopped
- ½ tsp paprika
- 1 fresh tomato, chopped into chunks
- 1 can (14 oz.) black beans, drained
- 1 can (14 oz.) kidney beans, drained
- Salt and pepper, to taste
- 2 avocadoes, flesh sliced
- 2 cups chopped kale (chop it quite finely as kale tends to be tough)
Method:
- Drizzle a small amount of olive oil into a pot and place over a low heat, add the onions, paprika, tomato, black beans, and kidney beans and stir to combine.
- Simmer over a medium heat for about 10 minutes until bubbling and thick, and add a pinch of salt and pepper to season.
- Divide the bean mixture between your 4 bowls and leave to cool slightly before placing the sliced avocado and kale on top.
- Drizzle some extra olive oil over top of the kale and avocado before covering with plastic wrap and placing into the fridge until needed.
