Black Bean Bowl

Preheat the oven to 400 °F. Prepare the rice according to the package instructions.

• ¼ cup Rice

Peel the potatoes and cut into approx. ¼ in slices. Add into a bowl drizzle with olive oil, season with salt and transfer to a baking tray lined with parchment paper.

• 10.6 oz Potatoes (w/o skin)
• 1 tsp Olive oil
• Salt

Halve the tomatoes, cut the salad into mouth sized pieces, dice the cucumber.and place in a bowl.

• 3.5 oz Cherry tomatoes
• ½ Romaine lettuce (~ 2.1 oz)
• ¼ Cucumber (~ 3.9 oz)

Chop the parsley and mix in a bowl with yogurt, salt, pepper and white vine vinegar.

• 1 twig of Parsley, fresh or frozen (~ ½ tsp)
• 2⁄3 cup Soy yogurt
• Salt
• Black pepper
• 1 tsp White wine vinegar

Drain the beans. Heat the canola oil in a non stick frying pan over medium heat, add the veggie minced meat and fry until golden brown.

• ½ cup Kidney beans, canned
• 5.3 oz Vegan crumbled meat substitute, fresh

Serve the veggie minced meat with the potatoes, rice and veggies and top with your dip and sesame.

• 1 tsp Sesame seeds

Enjoy your meal!