Ready in 45 | Serves 4



1 teaspoon cumin seeds

1 teaspoon coriander seeds

2 peppers, stems removed and de-seeded

½ medium white onion, sliced

1 cup cherry tomatoes, halved

3 garlic cloves, peeled

1 tablespoon Organic Olive Oil, Extra Virgin Cold-Pressed

sea salt and pepper, to taste

Organic Sriracha Chilli Sauce (to taste)


1 cup Organic Basmati Brown Rice (rinsed)

1 can Organic Black Beans (drained and rinsed)

½ teaspoon Organic Tamari Soy Sauce

2 cups filtered water

1 tablespoon Tomato Paste

juice of 1 lime

handful of chives


Preheat the oven to 180°C and line a baking tray with baking paper.

Roughly chop the peppers and place on your baking tray. Add the onions, tomatoes, and garlic. Toss your vegetables with olive oil, spices, salt and pepper. Bake for around 30-35 minutes.

Let the vegetables cool slightly and then transfer to a blender or food processor. Pulse the mixture until you achieve a chunky paste. Season to taste with sriracha.

Prep the rice and beans now. Add the rice, beans, tamari, tomato paste and water to a pot. Place over medium heat and bring to a boil. Lower the heat to a simmer and cover. Cook the rice and beans for around 40 minutes, until the liquid is absorbed.

Once done, let the rice and beans sit for 5 minutes with the lid on. Then stir in the hot sauce, add the lime juice and chives. Serve hot. Divide between bowls and serve with avocado – of course.










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