Protein Packed Bowl

Protein Packed Bowl

This is one of those bowls we keep coming back to again and again, especially when we want something that actually fills us up properly. It's got everything going on: smoky, spiced black beans with a hint of cacao, big fresh flavours, and enough protein to keep you going for hours. The Mexican-inspired vibes make it feel exciting rather than like you're just eating 'healthy food', which is exactly the point. Honestly, if you've had a long day and want something satisfying on the table in about 40 minutes, this is the one.

Cook: 40 min
Serves 4

Before You Start

  • Mixing bowl
  • Whisk

Ingredients

  • 1 small onion
  • 2 cloves of garlic
  • 2 tsp ground coriander
  • ½ tsp chilli powder
  • 1 tsp ground cinnamon
  • 1 400g tin of black beans
  • 1 tbsp cacao powder
  • vegetable oil
  • 60ml runny tahini
  • 40ml cold water
  • ½ lime
  • sea salt flakes
  • 280g smoked tofu
  • vegetable oil
  • ¼ white cabbage
  • ½ lime
  • sea salt
  • fresh coriander
  • 1 packet of cooked quinoa
  • pickled red onion

Method

1

Make the black beans

  • Peel and finely chop the onion
  • Put the pan onto a medium heat and add 1 tbsp oil. Add the onion with a big pinch of salt and fry for 4-5 minutes, until soft. Peel and chop the garlic, add to the pan with the coriander, chilli and cinnamon and fry for 2 minutes until fragrant. Pour the beans with their liquid into the pan. Stir through the cacao powder. Bring to a simmer and simmer for 15 minutes until thickened and saucy. If it gets too thick, add a splash of water
2

Prepare the cabbage

  • Shred the cabbage and add to a mixing bowl with the juice from ½ lime and a  big pinch of flakey salt. Massage the cabbage for a couple of minutes to soften it. Roughly chop the coriander and stir it through the cabbage. Taste and season to perfection
3

Prepare the tofu

  • Cut the tofu into 2cm cubes
  • Put a pan onto high heat and add 1 tbsp oil. Once hot, fry the tofu for 3-4 minutes on each side until golden brown and crunchy round the edges
4

Make the tahini dressing

  • Add the tahini to a bowl, squeeze in the juice from ½ lime, then add the water in batches, whisking well with as much water as necessary to get a thick cream consistency. Season with a big pinch of sea salt
5

Assemble the bowl

  • Cook the quinoa as per instructions on the packet
  • Divide the quinoa between the bowls and top with the tofu, black beans, cabbage, cherry tomatoes, pickled onions. Drizzle over the tahini and finish with more coriander

Tips & Variations

  • Don't skip the cacao: It might feel weird adding it to savoury beans but this is the secret weapon in the whole dish. Even just a teaspoon makes a huge difference to the depth of flavour.
  • Make extra beans: They keep well in the fridge for 3 days and taste even better the next day. We always make a double batch and eat them with everything.
  • Pile on the toppings: This bowl loves a good finish. Fresh coriander, sliced avocado, a squeeze of lime, pickled jalapeños if you have them. The more the better honestly.

Why This Works

The trick here is the cacao powder in the black beans. It sounds a bit out there, we know, but trust us on this one. It adds this deep, almost smoky richness that makes the beans taste like they've been cooking for hours, even though they haven't. That combo with the garlic, chilli and cinnamon is genuinely magic.