Light Kigali Bean and Veg Bowl with Roasted Vegetables

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Dive into the vibrant flavors of Kigali with this delightful Light Kigali Bean and Veg Bowl, perfectly complemented by roasted vegetables. This dish captures the essence of Rwandan cuisine while allowing for flexibility in your choice of seasonal vegetables. It's fresh, nutritious, and perfect for a light meal that feels indulgent. Feel free to experiment with your favorite beans and veggies, making it a personal culinary adventure right at your kitchen table!

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Prep Time 20

Cook Time 30

Total Time 55

Servings: 4

Course: Africa

Cuisine: Rwandan

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

400 g mixed beans
200 g quinoa
300 g bell peppers
200 g zucchini
150 g cherry tomatoes
1 medium onion
2 cloves garlic
30 ml olive oil
1 tsp paprika
to taste salt and pepper
for garnish fresh parsley
100 g feta cheese optional
50 g avocado optional

Method

Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
In a mixing bowl, toss the chopped bell peppers, zucchini, and cherry tomatoes with 15 ml of olive oil, paprika, salt, and pepper. Spread evenly on the baking tray.
Roast the vegetables in the preheated oven for about 25 minutes, or until they are tender and just starting to caramelize.
While the veggies roast, bring a pot of salted water to a boil. Add the rinsed quinoa, reduce to low heat, and cover. Cook for 15 minutes or until all the water is absorbed and the quinoa is fluffy.
In a separate skillet, heat the remaining olive oil over medium heat. Add the diced onion and sauté until translucent (about 5 minutes). Add the minced garlic and cook for an additional minute until fragrant.
In the skillet, add the mixed beans and cook until heated through, about 3–4 minutes. Stir gently, incorporating the onion and garlic.
Once the quinoa is ready, combine it with the bean mixture in the skillet, mixing well. Season with additional salt and pepper as needed.
To serve, plate the quinoa and bean mixture, topped with the roasted vegetables. Garnish with fresh parsley and optional feta and avocado.

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSodium: 280mgPotassium: 650mgFiber: 12gSugar: 5gVitamin A: 900IUVitamin C: 30mgCalcium: 80mgIron: 3.5mg

Notes

For a more vibrant dish, feel free to mix and match with vegetables that are in season or those you particularly enjoy.
If you want a heartier option, consider adding more beans or including lentils.
Leftovers can be stored in the fridge for up to three days and are perfect for meal prep.
Reheat gently in a pan or microwave, adding a splash of water to keep it moist.
Enjoy making this dish your own!

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Light Kigali Bean and Veg Bowl with Roasted Vegetables