Curried Bean Bowl (Dorm Friendly!)

I wasn’t sure what to call this.

I think I have  a problem with that….  like, naming recipes and all that jazz? It’s so confusing because I really just like to throw stuff together and NOSHHHHHH before I can think of something clever to call it.

Oh well, Curried bean bowl it is!

 

This bowl is simple, delicious and quick to make when you have long days and the hanger strikes as you pull your sick bicycle into your residence hall bike rack after a long freakin’ day of classes and exercise or vegetation. Also super easy to make when the only things you have available to you are a microwave and a mini fridge.

Can you tell that that’s how my days have been going these past few weeks?

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Curried Bean Bowl

serves: 1-2 (pending on your hunger)

Serious yumminess.

Prep time: 10 minutes

Cook time: 10 minutes

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Ingredients

• 3/4 cup organic chickpeas and black beans, rinsed
• 1/2 to full sweet potato
• 1/2 tablespoon curry powder
• 1/4 tablespoon chili powder
• 1/4 tablespoon cumin
• 1/4 tablespoon turmeric
• 1/2 teaspoon ginger
• Pinch of sea salt and black pepper
• 2 1/2 cups mixed veggies (I used carrots, peas, corn, onion, cauliflower, mushrooms, and tomatoes)
• 1 1/2 cups fresh spinach
• 1/2 cup tomato sauce

*Optional toppings: nutritional yeast, sriracha, avocado and tahini. Optional, once again. BUT HIGHLY RECOMMENDED!

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1. Pierce your sweet potato with a fork and microwave on high for 5-6 minutes, depending on size.
2. Place beans, spices, and raw vegetables into a bowl.
3. Add tomato sauce to the mixture and stir away!
4. Once the potato is cooked, place bean and veggie mixture into the microwave for 2 1/2 minutes.
5. As this is “cooking”, deskin potato and chop that baby up.
6. Throw your greens and potato into a bowl, and once the bean mixture is done, place that in the bowl as well.
7. NOW TOP AWAY, GRAB A FORK AND SMASH!

 

Cheap, easy and damn delicious. Just the way we broke college kids like it.