Name: Light Kigali Bean and Veg Bowl with Roasted Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Ingredients: 200 g dried kidney beans, soaked overnight and cooked; 150 g quinoa, rinsed; 2 medium carrots, diced; 1 bell pepper, chopped; 1 medium zucchini, diced; 1 red onion, sliced; 3 tbsp olive oil; 1 tsp cumin; Salt and pepper to taste; Fresh parsley, chopped (for garnish); 100 g feta cheese, crumbled (for a richer flavor) (optional); 50 g pumpkin seeds, toasted (optional)

Jump to Recipe Print Recipe

Light Kigali Bean and Veg Bowl with Roasted Vegetables

No ratings yet

Welcome to a burst of flavor inspired by the vibrant city of Kigali! This Light Kigali Bean and Veg Bowl is a delightful mix of nutritious beans and fresh vegetables, all lovingly roasted to perfection. Enjoy the simplicity of each ingredient while delighting in the rich aromas and tastes of Rwanda. Feel free to customize your bowl to suit your palate, whether that's adding a twist of your favorite herbs or pairing it with different seasonal vegetables. Let's get cooking!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 55

Servings: 4

Course: Africa

Cuisine: Rwandan

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g dried kidney beans, soaked overnight and cooked
150 g quinoa, rinsed
2 medium carrots, diced
1 bell pepper, chopped
1 medium zucchini, diced
1 red onion, sliced
3 tbsp olive oil
1 tsp cumin
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
100 g feta cheese, crumbled (for a richer flavor) optional
50 g pumpkin seeds, toasted optional

Equipment

Large mixing bowl
Baking tray
Medium saucepan
Chef's knife
Cutting board
Serving bowls

Method

Preheat your oven to 200°C (400°F).
In a large bowl, toss the diced carrots, bell pepper, zucchini, and sliced red onion with 2 tablespoons of olive oil, cumin, salt, and pepper. Spread evenly on a baking tray.
Roast the vegetables in the preheated oven for 25–30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
While the vegetables are roasting, bring 400 ml of water to a boil in a saucepan. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and water is absorbed.
In a large bowl, combine the cooked kidney beans, roasted vegetables, and quinoa. Drizzle with the remaining tablespoon of olive oil and mix well. Adjust seasoning as desired.
Allow the bowl to rest for about 5 minutes for flavors to meld before serving.
Serve warm, garnished with fresh parsley. Add crumbled feta cheese or toasted pumpkin seeds if desired for an extra crunch and flavor!

Nutrition

Calories: 320kcalCarbohydrates: 53gProtein: 12gFat: 10gSodium: 220mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 720IUVitamin C: 45mgCalcium: 100mgIron: 3.5mg

Notes

Feel free to switch out vegetables based on what you have at hand – asparagus and sweet potatoes can make delightful additions!
If you're looking for a little spice, a sprinkle of chili flakes will do the trick.
Leftovers can be stored in the fridge for up to 3 days, making this a perfect meal prep option.
If reheating, simply warm it up gently on the stove, adding a splash of water to keep it moist.
Enjoy exploring the flavors of Kigali!

Tried this recipe?

Let us know how it was!

Light Kigali Bean and Veg Bowl with Roasted Vegetables