Axella

Zucchinis are rich in antioxidants, vitamin C, and potassium. They support digestion, hydration, heart health, and weight management while being low in calories and promoting healthy blood sugar levels.

Zucchini and Bean Stir-Fry Bowl with Roasted Red Pepper and Brown Rice

If you’re craving a wholesome meal that’s packed with protein, fibre, and vibrant flavour, this Zucchini and Bean Stir-Fry Bowl is your new go-to recipe. It’s colourful, satisfying, and loaded with nutrient-rich ingredients — perfect for a healthy lunch or dinner.

With tender zucchini, hearty red beans, smoky roasted red peppers, and a touch of cayenne for heat, this stir-fry is both comforting and energising. Served over nutty brown rice, it’s a plant-based bowl that delivers balance in every bite.

Let’s get cooking!

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Ingredients

For 2–3 servings:

• 1 cup cooked red beans (or canned red kidney beans, rinsed and drained)
• 1 large zucchini, sliced into half-moons
• 1 roasted red pepper, sliced (use jarred or roast your own)
• 2 cups cooked brown rice
• 2 tablespoons olive oil (or sesame oil for a nuttier flavour)
• 2 garlic cloves, minced
• 1 small onion, thinly sliced
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• ½ teaspoon paprika
• Salt and black pepper, to taste
• Juice of ½ lemon or lime
• Fresh parsley or cilantro, chopped, for garnish

(Optional toppings: sesame seeds, avocado slices, or a drizzle of tahini)

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Step-by-Step Instructions

1. Cook the Brown Rice

If you haven’t already, start by cooking the brown rice according to package directions. Brown rice takes longer than white rice, so this step is best done first. Once cooked, fluff it with a fork and set aside.

YOU CAN ALSO USE LEFTOVER RICE.

2. Prepare the Vegetables

While the rice cooks, slice the zucchini and onions, mince the garlic, and chop the roasted red pepper. If you’re roasting your own pepper, simply place it over an open flame or under the broiler until the skin is charred. Peel off the skin, remove the seeds, and slice.

3. Sauté the Aromatics

Heat olive oil (or sesame oil) in a large skillet or wok over medium heat. Add the sliced onions and cook for 2–3 minutes until translucent. Then add minced garlic and sauté for another 30 seconds until fragrant.

4. Add the zucchini.

Toss in the zucchini slices and cook for about 5–6 minutes, stirring occasionally, until they start to soften and get a light golden edge.

5. Stir in the Beans and Roasted Red Pepper

Add the cooked red beans and roasted red pepper slices to the pan. Stir well to combine.

6. Season to Perfection

Sprinkle in cayenne pepper, paprika, salt, and black pepper. Drizzle with soy sauce and stir until everything is evenly coated. Let the flavours mingle for 3–4 minutes, stirring occasionally.

If you like extra heat, add a bit more cayenne or a dash of chilli flakes.

7. Finish with a Zesty Touch

Turn off the heat and squeeze in the lemon or lime juice. This brightens up the dish and balances the smoky-spicy notes beautifully.

8. Assemble the Bowl

Scoop a generous serving of brown rice into your bowl. Top it with the zucchini and bean stir-fry mixture. Garnish with fresh parsley or cilantro, and finish with any optional toppings you like — sesame seeds or avocado slices are both excellent choices.

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🌿 Tips & Variations

• Add extra veggies: bell peppers, mushrooms, or baby spinach would all work wonderfully.
• Boost the protein: toss in tofu or tempeh cubes for an even heartier meal.
• Make it spicy: add chilli oil or a bit more cayenne for extra fire.
• For crunch: Sprinkle roasted nuts or seeds on top.

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💚 Why You’ll Love This Recipe

This Zucchini and Bean Stir-Fry Bowl is a perfect balance of taste and nutrition.

• Zucchini adds freshness and lightness.
• Red beans provide plant-based protein and fibre.
• Roasted red peppers bring smoky sweetness.
• Brown rice offers slow-digesting carbs that keep you full and energised.
• And that touch of cayenne? It adds just the right kick to wake up your taste buds.

The best part is how simple and customisable it is — ideal for busy weeknights or meal prep. Plus, it’s entirely vegan, dairy-free, and gluten-free, making it suitable for just about everyone

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If you’re looking for a salad that’s both hearty and refreshing, this is the perfect choice. It combines the smoky sweetness of roasted red peppers with the cool crunch of cucumber and the subtle bite of red onion, all tied together with a simple olive oil dressing. Packed with plant-based protein from chickpeas, this salad is satisfying enough to serve as a main dish, yet light enough to pair with grilled chicken, fish, or a sandwich.

Roasted Red Pepper and Chickpea Salad

The beauty of this recipe lies in its simplicity. With just a handful of wholesome ingredients, you can prepare it in under 20 minutes (especially if you use jarred roasted red peppers). It’s naturally vegan, gluten-free, and bursting with Mediterranean flavour.

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🛒 Ingredients

Serves 4

• 1 can (15 oz / 425 g) chickpeas, drained and rinsed
• 2 large red bell peppers, roasted and peeled (or 1 cup jarred roasted red peppers, drained)
• 1 medium cucumber, diced
• ½ small red onion, finely sliced or diced
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar (or lemon juice for a citrusy twist)
• ½ teaspoon salt, or to taste
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon smoked paprika (optional, to enhance the roasted flavor)
• A handful of fresh parsley, chopped
• Optional add-ins: crumbled feta, olives, or cherry tomatoes

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Roasting the Red Peppers

If you’re roasting your own red peppers, here’s how:

1. Place the red peppers in an air fryer for a few minutes until soft. usually 5 mins. OR Bake in the oven
2. Preheat the oven to 450°F (230°C).
3. Place the whole red peppers on a baking sheet lined with foil or parchment paper.
4. Roast for about 20–25 minutes, turning occasionally, until the skin is blistered and charred.
5. Remove from the oven and place the peppers in a bowl. Cover with a lid or plastic wrap for 10 minutes — this helps loosen the skins.
6. Peel off the skins, remove the seeds and stems, and cut the flesh into strips or bite-sized pieces.

If you’re short on time, using jarred roasted red peppers works just as well.

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🥣 Preparing the Salad

1. Prepare the chickpeas: drain and rinse them thoroughly under cold water. Pat them dry with a clean towel or paper napkin to remove excess moisture. Boil the chickpeas for 10 mins. Optional.
2. Chop the vegetables: dice the cucumber, slice the red onion thinly, and cut the roasted red peppers into small pieces.
3. Mix the dressing: In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), salt, black pepper, and smoked paprika.
4. Combine everything: In a large salad bowl, add the chickpeas, roasted red peppers, cucumber, and red onion. Pour the dressing over the top.
5. Toss gently until all the ingredients are evenly coated. Taste and adjust the seasoning with more salt, pepper, or vinegar if needed.
6. Add parsley: Sprinkle the chopped parsley over the salad and give it one final toss.

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🍽️ Serving Suggestions

This salad can be enjoyed immediately, but it tastes even better after chilling in the refrigerator for 30 minutes. The flavours meld beautifully as the chickpeas absorb the dressing and the roasted peppers release their sweetness.

• Serve it as a light lunch with crusty bread or pita.
• Pair it with grilled meats or seafood for a balanced dinner.
• Spoon it over mixed greens or quinoa for extra volume.
• Add crumbled feta or goat cheese for a tangy twist.
• Also can be served with Greek yoghurt for added proteins

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Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing. Avoid freezing, as the cucumber will lose its crisp texture.

(Serves 4 | Prep time: 20 minutes | Cook time: 25 minutes)

This vibrant is a colourful, nutrient-rich dish that brings together protein-packed lentils, crisp vegetables, and aromatic roasted ginger and garlic. It’s hearty enough to serve as a main course and flexible enough to pair with rice, quinoa, or noodles. The star of the dish is the flavourful balance between earthy lentils, tender kale, and the caramelised sweetness of red peppers and onions—all tied together with a savoury, slightly spicy stir-fry sauce.

Vegan green lentil stir-fry

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Ingredients

For the Lentils:

• 1 cup green lentils, rinsed
• 3 cups water or vegetable broth
• 1 bay leaf (optional)
• Pinch of salt

For the Vegetables:

• 2 tablespoons olive oil or sesame oil
• 1 medium red onion, sliced thinly
• 1 red bell pepper, cut into thin strips
• 2 cups small broccoli florets
• 2 cups chopped kale, stems removed
• 1 tablespoon soy sauce or tamari
• ½ teaspoon chili flakes (optional, for heat)

For the Roasted Ginger-Garlic Paste:

• 4 cloves garlic, peeled
• 2 inches fresh ginger, peeled and chopped
• 1 teaspoon olive oil

For the Stir-Fry Sauce:

• 2 tablespoons low-sodium soy sauce or tamari
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 tablespoon maple syrup or agave nectar
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

To Serve:

• Fresh lime wedges
• Toasted sesame seeds or chopped cashews (optional garnish)

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Instructions

Step 1: Cook the Lentils
In a medium saucepan, add the green lentils and water (or broth) along with the bay leaf. Bring to a boil, then reduce the heat to low and simmer uncovered for 20–25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid, remove the bay leaf, and set the lentils aside. Lightly season with salt.

Step 2: Roast the Ginger and Garlic
Preheat your oven to 400°F (200°C). On a small baking tray, toss the peeled garlic cloves and chopped ginger with 1 teaspoon of olive oil. Roast for 10–12 minutes, or until golden brown and aromatic. Once roasted, mash them into a smooth paste using the back of a spoon or a mortar and pestle. This step deepens the flavour, giving your stir-fry a smoky, caramelised base.

Step 3: Prepare the Stir-Fry Sauce
In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, and the cornflour-water mixture (if using). Set aside. This sauce will glaze the lentils and vegetables beautifully while adding a sweet and tangy depth.

Step 4: Sauté the Vegetables
Heat a large skillet or wok over medium-high heat. Add olive oil (or sesame oil) and swirl to coat the pan.
Add the sliced red onion and stir-fry for 2–3 minutes until it begins to soften. Then add the red bell pepper and broccoli florets. Stir-fry for another 4–5 minutes, allowing the vegetables to develop slight charred edges while staying crisp-tender.

Step 5: Add Aromatics and Lentils
Reduce the heat to medium. Stir in the roasted ginger-garlic paste and cook for 30 seconds until fragrant. Add the cooked lentils and toss well to combine. Pour in the stir-fry sauce and mix thoroughly so everything is evenly coated.

Step 6: Add Kale and Finish Cooking
Add the chopped kale and stir until it wilts and blends into the stir-fry, about 2 minutes. Adjust seasoning with soy sauce or a pinch of salt if needed. Sprinkle chilli flakes for a subtle kick if desired.

Step 7: Serve and Garnish
Remove from heat and serve warm. Garnish with toasted sesame seeds, chopped cashews, or a squeeze of fresh lime juice for brightness.

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Tips & Variations

• For extra flavour: add a teaspoon of miso paste or sriracha to the sauce for depth or heat.
• Make it a complete meal: Serve over brown rice, quinoa, or rice noodles for a satisfying, protein-rich bowl.
• Batch prep: The stir-fry and lentils store well in the fridge for up to 4 days, making them perfect for meal prep.

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This Vegan Green Lentil Stir-Fry is the perfect example of how plant-based cooking can be both wholesome and deeply flavourful. The roasted ginger and garlic infuse every bite with warmth, while the combination of kale, broccoli, and red pepper adds vibrant texture and nutrients. High in protein, fibre, and antioxidants, this dish will leave you feeling energised, nourished, and completely satisfied—without any compromise on taste.