Dinner recipe
Vegan rice bowls with roasted aubergine, butter beans, chopped tomatoes, peppers, smoked paprika, parsley, and lemon.
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Ingredients
baking tray, wide pan, saucepan with lid, sieve, grater, knife, chopping board
Method
Heat the oven to 220C/200C fan/gas 7. Cut the aubergines into 2cm chunks, dice the red pepper, finely chop the onion, grate the garlic, chop the parsley, and zest and juice the lemon.
Toss the aubergine with 1 tablespoon olive oil, 1 teaspoon smoked paprika, the ground cumin, black pepper, and a pinch of salt, then roast for 22 to 25 minutes until golden at the edges and soft inside.
Rinse the basmati rice, then simmer it with 600ml water and a pinch of salt for 10 minutes; turn off the heat and leave covered for 8 minutes.
Heat the remaining 1 tablespoon olive oil in a wide pan over a medium heat and cook the onion and red pepper for 6 minutes until softened.
Stir in the garlic and remaining 1 teaspoon smoked paprika for 1 minute, then add the chopped tomatoes, drained butter beans, 100ml water, and a pinch of salt; simmer for 10 minutes until glossy.
Fold the roasted aubergine into the beans, stir in 2 tablespoons lemon juice and half the parsley, then serve over rice with lemon zest and the remaining parsley.
