Smoky Black Bean, Zucchini & Spinach One-Pot with Crispy Parsnip

A cosy, smoky one-pot full of black beans, tomatoes and greens, finished with a crunchy topping of roasted parsnip. Hearty, plant-based and a great way to use up the last of your veggies.

Protein: Black beans


Serves: 4 | Cooking Time:

  • Black beans – about 1½–2 cups cooked, or equivalent canned
  • 400g parsnips, cut into small pieces
  • Remaining 200g zucchini, chopped
  • Remaining baby spinach
  • Remaining 1/2 bunch kale, finely chopped
  • 1 leek, sliced
  • 2 garlic cloves, crushed
  • 1 x 400g tin crushed tomatoes
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp oregano
  • 1 cup vegetable stock
  • Olive oil
  • Salt and pepper

  1. Heat oven to 210°C.
  2. Toss parsnips with olive oil, salt and pepper and roast for approximately 25–30 minutes, until golden and crispy.
  3. Meanwhile, heat a little olive oil in a large saucepan.
  4. Add leek and cook until softened.
  5. Add garlic, paprika, cumin and oregano and cook for 30 seconds.
  6. Add zucchini and cook for another 2–3 minutes.
  7. Add black beans, crushed tomatoes and stock.
  8. Simmer uncovered for 15 minutes.
  9. Stir through the kale and cook for 3–4 minutes.
  10. Add the spinach right at the end and allow it to wilt.
  11. Taste and season.
  12. Spoon into bowls and scatter the crispy roasted parsnip over the top.

Serve on its own, with crusty bread, rice or tortillas.

VEGAN AS WRITTEN.

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