Mango Chutney Pepper and Bean Bowls
OG fans remember that Cooking Convos used to be called “Zack’s Veggie Tales". My blog originally started as a vegan food blog, documenting my plant-based journey and my newfound love for cooking. Once I stopped being vegan, I rebranded to Cooking Convos—and the rest is history.
Most people don’t know this, but I still eat primarily plant-based. This is one of my favorite lunches to throw together, and I finally made it pretty enough to share. It is basically a veggie curry, but I simplified it. Plus, it has some uncommon ingredients, like olives and almonds. I know it may sound odd, but trust me when I say—this is the best vegan dish you’ll ever have.
Prep Time: 10 minutes | Cook Time: 15-20 minutes
Serves: 2-3
Ingredients:
2 tbsp extra virgin olive oil
1 bell pepper, diced.
1 clove of garlic, finely minced.
1-15 oz can of white beans, drained and rinsed.
2 tbsp mango chutney
1/2 tsp ground turmeric
1/4 tsp kosher salt
1/4 tsp freshly cracked black pepper
2 tbsp chopped castelvetrano olives
1 tbsp chopped cilantro
2 tbsp slivered almonds
jasmine or basmati rice for serving
Method:
Heat the olive oil in a large skillet over medium heat.
Once the oil is hot, add the chopped bell pepper and sauté until crisp-tender, about 5 minutes.
Add the minced garlic to the peppers and sauté for about 1 minute.
Add the white beans, mango chutney, and the seasonings. Stir to combine, and cook this for about another 3-5 minutes until the beans have warmed through.
Add the olives, cilantro, and slivered almonds and stir to combine. Cook for an additional minute or two. Remove from the heat.
Serve with rice, and enjoy!
