1can of brown lentils 400g net weight (before draining)
1small can of black beans 200g net weight (before draining)
For the seasoning
1tablespoontamari or gluten free soy sauce
1teaspoon"café de paris" spice blend or 5-spice or Mexican spice blend
Addition toppings (optional)
2handfuls arugula salad
1handful of mixed seeds
Wash the cauliflower and cut it into florets. Weigh about 400g and add it to a blender or food processor. Pulse several times until you get cauliflower rice.
Wash the bell peppers and cut them into thin strips.
Heat some olive oil in a large pan or skillet. When hot, add the bell peppers. Sauté on medium-high until lightly brown. Then reduce to medium heat and cook until soft. All in all, it should take about 10 minutes.
Set the bell peppers aside and add the cauliflower rice to the same pan (don't wash it). Sauté the rice for 5 minutes over medium-high heat (if you're using frozen rice cauliflower, add it to the pan when it is still frozen).
Drain and rinse the lentils and black beans. Add them to the pan and wait 2 more minutes.
Make the almond butter sauce by mixing the almond butter, tamari, maple syrup, spices and water in a small mixing bowl and add it to the pan. Or add the seasoning of your choice.
Serve the cauliflower rice and beans with bell peppers.
*Depending on how salty the canned beans and lentils are, you might not need to add salt. Also if you season the cauliflower rice with the almond butter sauce that already contains tamari, it is unnecessary to add salt.
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