Parsnips, peppers and black beans with rice

Parsnips, peppers and black beans with rice

This is a simple, colourful and very tasty stir-fry of parsnips, baby bell peppers and black beans, served with rice. The “secret sauce” is almond flakes and tomato puree. In our local Chinese supermarket I found “Healthy Grain Trio Rice”, a mixture of brown, red cargo and black glutinous rice and a very nice combination.

       • 700 kcal per person  


For two people:

  • Fresh ingredients & groceries
    • a pack or tin of black beans
    • 500 g parsnips
    • 200 g sweet bell peppers
    • 1 cm ginger, finely chopped
  • From the store cupboard
    • half a cup of whole-grain rice
    • 1 teaspoon coriander
    • 1 teaspoon turmeric
    • 1 tablespoon sunflower seeds
    • 1 tablespoon almond flakes
    • 1 tablespoon tomato puree
    • 1 tablespoon olive oil
    • a drizzle of garlic oil


  • Cook the rice (see basics for how to cook rice).
  • While the rice is cooking:
    • Cook the parsnips and peppers in the microwave for twice 5 minutes at full power (900W)
    • Heat the olive oil and when hot, stir-fry the ginger and seeds over medium heat for about a minute.
    • Add the beans and fry over high heat for a minute.
    • Then add the parsnips and peppers, fry over medium heat.
    • Stir in the tomato puree and drizzle on the garlic oil.

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