Veggie Bowl with Cilantro Dip

Elevate your salad this year with fresh ingredients that make you feel good. Recipe from @bestofvegan.

Prep time: 10 minutes

Cook time: 10 minutes 

Makes 1 large bowl (shown in picture)


  • Black Beans:
    • 1 cup cooked black beans
    • 1 pinch of sea salt
    • 1 pinch freshly ground pepper
    • 1/2 tsp olive oil (optional)
    • 1/4 tsp cumin
    • 1/4 tsp paprika
  • Sautéed Veggies:
    • 1 cup sliced or chopped Brussels Sprouts (stems removed)
    • 2-3 Tbsp whole almonds
    • 3-4 oz mushrooms of choice, sliced
    • 1 shallot, sliced
    • 1 garlic clove, minced
    • 1 tsp olive oil
    • 1/2 tsp liquid smoke (optional)
    • 1 pinch ground coriander (optional)
    • Sea salt and pepper to taste 
  • Couscous:
    • 1/4 cup dry couscous
    • 1 pinch of sea salt
    • 1 pinch of cardamom (optional)
    • 1 tsp vegan butter
  • Other Ingredients:


  1. Black beans: Sauté the black beans in olive oil in a nonstick pan with the seasonings over medium to high heat for just about 3-4 minutes.
  2. Sautéed Veggies: Add the shallot, garlic, Brussels sprouts and mushrooms to a medium to large nonstick pan and sauté in the olive oil over medium to high heat for 5 minutes. Add the almonds and seasonings and reduce heat to medium. Mix well and cook for 3-5 minutes (until the mushrooms are crispy golden brown).
  3. Couscous: Add the couscous to a small bowl or cup and cover with boiling water (just enough to cover the couscous + about 1 cm more). Mix well, add the seasonings and butter, cover with a plate and let sit for 5 minutes. Note: if it’s too dry, simply add a little more hot water.
  4. Assemble: Serve everything in a bowl with the spinach and cilantro dip and enjoy!


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