After a busy summer day with my kids, I need a dish that’s quick so I can get supper on the table in no time.
My kids don’t LOVE visible veggies in a dish so I usually blend them in my oh-so-amazing Blendtec, or I pick out the beans and less visible veggies and serve them with some rice or in a wrap (don’t tell me I’m the only Momma who does this). Liv is a little picky when it comes to beans, but Callum has grown to love them (yay Callum).
Our summer harvest is incredible right now. My fridge is packed full of vegetables that I know I’ll dream of in January! So I’m making the most of seasonal veggies and trying to keep our meals simple so we can really enjoy the tastes and textures of summer.
This Summer Black Bean Bowl features one of my pantry staples – coconut aminos. We love using coconut aminos where we used to use tamari or soy sauce (although the flavor is slightly different). Coconut aminos is naturally high in amino acids, minerals and vitamins.
Summer Black Bean Bowl
½ tablespoon coconut oil
1 large clove of garlic, minced
½ heaping cup leeks, chopped into bite-sized pieces
1 cup cabbage, chopped into bite-sized pieces
2 cups black beans
1 heaping cup swiss chard, chopped into bite-sized pieces
½ teaspoon sea salt
a couple turns of the pepper mill, or to taste.
1 tablespoon coconut aminos
or gluten-free tamari sauce
½ tablespoon sesame oil
¼ cup cilantro, finely chopped
Saute garlic and leeks in coconut oil (or water) for 3 minutes. Add cabbage and black beans, stirring to combine. Cook for another 10 minutes. Stir in swiss chard, salt and pepper, coconut aminos and sesame oil.
Cook until veggies are soft and season with salt and pepper. Remove from heat and stir in cilantro. Serve over rice or quinoa.
Yield: 4 servings with rice or quinoa. We like to top our bean bowls with sprouts and chopped cucumber.
This post is linked to Gluten-Free Fridays.