Cook mode
Smoky Aubergine Butter Bean Rice with Parsley Lemon
Vegan rice bowls with roasted aubergine, butter beans, chopped tomatoes, peppers, smoked paprika, parsley, and lemon.
45 min640 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
640 kcalEstimated 2 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 640 kcal |
| Protein | 17g |
| Carbohydrate | 72g |
| of which sugars | 13g |
| Fat | 22.8g |
| of which saturates | 6.4g |
| Fibre | 8g |
| Salt | 1g |
Cook mode
Prepare the vegetables
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.
Timer: 12 min