Today on the blind vegan. I share my vegan spinach vegetable black bean burger bowl recipe with anyone who enjoys making food bowls from scratch. The ingredients are: one chopped onion, 10 shots many carrots, three stocks of chopped celery, 3 tablespoons of minced garlic, one can of diced tomatoes, two cans of black beans, place all ingredients into pot with 1 tablespoon of extra-virgin olive oil place two cans of water inside pot and 1 tablespoon of vegetable paste. Add 1 teaspoon cumin, 1 teaspoon of small paprika, 1 teaspoon garlic powder, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 1 teaspoon coriander, one handful of basil, one handful of cilantro mix well until all ingredients are Inc. electric on medium high for 20 to 25 minutes. Play second part of salt water on the stove at BU hi to Pollo take half a bag of spinach noodles in place and to boil in water let cook for 17 minutes until al dente. Afterwards, drain noodles and rinse with cold water. Placed noodles into sealed tight container. Take vegetable broth from pot and placing to mason jar to be used at a later date. Please flushable's inside a sealed container to be used later. Hummus Chickpeas 1/2 teaspoon black pepper 1/2 teaspoon sea salt 3 tablespoons of hummus balloon well until smoother place into mason jar with 1 teaspoon of vinegar, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of cumin 1 tablespoon of maple syrup for sweetness mix well until all ingredients are incorporated into hummus add water as needed to loosen up hummus place lid on top of mason jar tightly and shake until all ingredients are incorporated in place into refrigerator for at least an hour before using. This recipe serves for people. If you like this recipe please follow, share and review the episode on Spotify, Apple podcasts or anywhere where podcasts or listen to. Thank you so much for your support