Updated: May 26, 2021
Vegan, gluten and dairy free
Super quick, easy supper dish packed with nutrition and goodness.
200-250g black eye beans, rinsed and drained
200g assorted mushrooms
5 garlic cloves, thinly sliced
1 red onion, thinly sliced
2 tbsp hummus
1 ripe avocado, sliced
1 tbsp coconut oil
Juice of ½ lemon
1 tbsp olive oil
Sea salt and pepper
Prepare the kale by removing any tough stalks and wash thoroughly. Pick through the mushrooms and tear/slice into slices.
Heat the coconut oil in a pan and fry the onion and garlic for a couple of minutes. Add the mushrooms to the pan for a minute and then add the kale and saute for a further couple of minutes.
Add the black beans to the pan (for just a minute to heat) and season well with sea salt and pepper.
Remove from the heat, divide into two bowls, topping with the sliced avocado and a good dollop of hummus. Drizzle with lemon juice and olive oil and serve.
Great prepared the night before for your lunch box the next day!
Don’t wash the mushrooms otherwise they will go all soggy.