Smokey Aubergine and Brown Rice Bowls

Ingredients

Cooks in:Ready in 30min        Serves:4

• 1 cup brown rice (or quinoa)
• 1-2 Tbsp olive oil
• 1 onion, diced
• 1 tsp crushed garlic
• 2 tsp taco spice
• 1 Tbsp tomato paste
• 1 tin chopped peeled tomatoes
• 1 tin red kidney beans
• 1 handful baby spinach, roughly chopped

Optional to Serve

• Ripe avocado, sour cream, chopped fresh coriander

What to do

1.) Cook the Rice according to packet instructions

2.) For the Smokey Aubergines, heat 1 Tbsp olive oil in a large pan over medium heat and fry the onions until softened, about 8 minutes. Add in the garlic, spices and aubergine along with a little more olive oil if needed, and fry until the aubergines are golden, about 5 minutes, stirring often. Add in the tomato paste, stir through, then add in the tinned tomatoes, along with 1 tsp sugar and a generous pinch of salt. Simmer for 5 minutes.

3.) Just before serving add in the beans and baby spinach, stir through and check seasoning. Divide the rice between serving bowls, top with the aubergine and beans, add any of the suggested toppings and enjoy.

NOTES
This filling will keep in the fridge for up to 4 days and is delicious served over baked potatoes or in wraps with some grated cheese as a quick lunch option later in the week.

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