Roasted Pepper and Bean Bowls
Ingredients:
For the bean paste:
1 can kidney beans
⅓ cup walnuts (40g)
1 onion
1 tbsp bbq sauce
1 tbsp fresh lemon juice
a handful of fresh parsley
¼ tsp salt, more to taste
for the bowls:
½ cup bulgur, uncooked (70g)
2 bell peppers
2 tsp olive oil
a pinch of seasoned salt
1 avocado
greens
fresh basil
spring onion
1 tortilla, cut into eighths and toasted in the oven for 8-10 min @200 C. (or use tortilla chips)
→ makes enough for 3-4 bowls