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–+ servings

Smoky Chili Kidney Beans Noodles Rice Plate

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Dive into a delightful fusion of flavors with our Smoky Chili Kidney Beans Noodles Rice Plate! This vibrant dish combines tender kidney beans with hearty noodles, complemented by the freshness of spinach and kale. It's finished off with a sprinkle of fresh parsley and a dollop of creamy yogurt, making it not only a feast for the eyes but also a nourishing meal for your body. Feel free to adjust the spices according to your palate and experiment with different greens for added texture and flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Healthy Vegetarian Food
Cuisine: Contemporary Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g kidney beans (canned or cooked)
  • 150 g whole wheat noodles
  • 200 g cooked rice (jasmine or basmati)
  • 100 g spinach, chopped
  • 100 g kale, chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil
  • to taste Salt and pepper
  • fresh parsley, for garnish
  • 200 g plain yogurt, for serving
  • for heat Chili flakes optional
  • for creaminess Sliced avocado optional

Equipment

  • Blanching pot (for broccoli)
  • Large mixing bowl
  • Grill pan or skillet
  • Chef's knife
  • Wooden spoon

Method
 

  1. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
  2. Stir in the minced garlic, smoked paprika, and chili powder, cooking for an additional 1-2 minutes until fragrant.
  3. Add the kidney beans, cooked rice, and cooked whole wheat noodles to the skillet. Gently mix to combine the ingredients.
  4. Fold in the chopped spinach and kale, cooking for another 3-4 minutes until the greens are wilted and tender.
  5. Season with salt and pepper as needed. Taste and adjust seasoning according to your preference.
  6. Remove from heat and let the mixture rest for about 5 minutes. This allows the flavors to meld together.
  7. Serve hot, garnished with fresh parsley and accompanied by a spoonful of yogurt on the side. For an extra kick, sprinkle with chili flakes if desired.

Nutrition

Calories: 350kcalCarbohydrates: 54gProtein: 15gFat: 8gSodium: 300mgPotassium: 600mgFiber: 13gSugar: 4gVitamin A: 280IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

This Smoky Chili Kidney Beans Noodles Rice Plate is incredibly versatile—feel free to swap out the greens or try different beans such as black or pinto! If you’re looking to save time, consider using pre-cooked rice and noodles. The dish is perfect for meal prep; just store in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or stock to keep it moist. Enjoy your cooking and let your creativity shine through!

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