Black Bean & Pineapple Bowl

We recently had a visit from my cousin and her boyfriend. They are both vegetarians and in the course of our adventures with them, we sampled some very tasty meatless fare. In fact, I think the four of us may have set the record for the quickest inhalation of vegan sushi at The Eatery ever. Besides learning the valuable lesson that one should pause to breathe in between sushi rolls, we also learned that a vegetarian meal every now and then isn’t a bad thing. So C and I decided that we would do at least one dinner a week without meat.

This black bean bowl was one of the first recipes I used for our meatless meal day and it turned out really well. As a bonus, leftovers are wonderful when eaten cold the next day for lunch.

Black Bean & Pineapple Bowl

Adapted from Everybody Loves Sandwiches
Yield: 4 servings

2 cups rice, cooked

1 tablespoon olive oil
5 cloves garlic,  finely chopped
1/2 red onion, diced
1 red pepper, diced
1 teaspoon dried chili flakes
1 teaspoon cumin
1 teaspoon chili powder
1 can black beans, drained and rinsed

1/2 sliced pineapple, in rounds (or 1 can pineapple rounds)

Salsa:
3 tomatoes, diced
1/2 red onion, diced
1/2 lime, zested and juiced
2 tablespoons fresh cilantro
1 teaspoon hot sauce
salt and pepper

Optional Toppings:
grated cheddar cheese
sour cream
hot sauce

Cook rice per your usual method.

Prepare the salsa: combine the tomatoes, onion, lime juice and zest, cilantro and hot sauce. Set aside to let the flavours blend.

Roast pineapple on the barbeque or under the broiler until charred in places. Dice and set aside. (I have done it both ways – barbeque and broiler – and it turns out well either way.)

In a large pan, heat oil and add in garlic, onion, and red pepper. Saute until it gets soft, add in spices and black beans. Heat through.

Layer all ingredients into a bowl. Rice on the bottom, then black beans, pineapple, salsa and then add any extra toppings (cheese, sour cream, hot sauce).

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