Red Kidney Bean & Roasted Purple Cauliflower Mexican Bowls

This week’s purple cauliflower takes centre stage. Roasted with warming spices and served over rice with smoky kidney beans, it’s a colourful, filling bowl that happens to be completely vegan.

Serves: 4 | Cooking Time:

  • Red kidney beans – about 1½–2 cups cooked, or equivalent canned
  • 1 purple cauliflower, cut into florets
  • Remaining 200g broccoli, cut into florets
  • 1/2 leek, sliced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • Olive oil
  • Salt and pepper
  • Rice, to serve

Optional toppings

  • Greek yoghurt or sour cream
  • Grated cheese
  • Lime or lemon
  • Chilli sauce

  1. Heat oven to 210°C.
  2. Place cauliflower and broccoli on a lined tray.
  3. Drizzle with olive oil and sprinkle with half the cumin, paprika and coriander. Season well.
  4. Roast for 20–25 minutes until browned around the edges but still holding their shape.
  5. Meanwhile, cook the leek in a little olive oil until softened.
  6. Add the kidney beans and remaining spices.
  7. Add a splash of water and cook for about 5–8 minutes, gently crushing a few of the beans with the back of your spoon.
  8. Spoon cooked rice into bowls.
  9. Top with the spiced kidney beans and piles of roasted purple cauliflower and broccoli.
  10. Finish with your favourite toppings.

VEGAN: It's already vegan — simply choose plant-based toppings or leave them off.

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