Roasted Pepper and Bean Bowls


For the bean paste:

1 can kidney beans

⅓ cup walnuts (40g)

1 onion

1 tbsp bbq sauce

1 tbsp fresh lemon juice

a handful of fresh parsley

¼ tsp salt, more to taste

for the bowls:

½ cup bulgur, uncooked (70g)

2 bell peppers

2 tsp olive oil

a pinch of seasoned salt

1 avocado


fresh basil

spring onion

1 tortilla, cut into eighths and toasted in the oven for 8-10 min @200 C. (or use tortilla chips)

→ makes enough for 3-4 bowls