Beans and Rice Bowl – Bella Gray


  • 4 cups cooked rice
  • 1 tablespoon oil
  • 1 brown onion, diced
  • 200g mushrooms, sliced
  • 1 tin of 4 bean mix
  • 1 vegan vegetable stock cube mixed with 1/2 cup water
  • 50g baby spinach
  • Soy, tamari sauce or coconut aminos to taste
  • Extra water if required



  1. Heat oil in a large fry pan or wok over medium-high heat.
  2. Cook the onion until softened, add the mushrooms and cook until soft.
  3. Add cooked rice a large serving spoon size at a time and stir through mix.
  4. Add drained and rinsed beans and stir through.
  5. Mix through vegetable stock cube and water.
  6. Add sauce to taste.
  7. Stir through baby spinach just before serving.
  8. Add extra water if dish is too dry.

This dish can easily be adapted to suit your tastes.

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