INGREDIENTS
10
stalks Asparagus
3 cups
Black beans, cooked
2
Carrots, medium
2
large handfuls Cauliflower florets
2
stalks Celery
200 g
Cherry tomatoes
1/2
Chilli pepper, medium green
2 cloves
Garlic
1 tsp
Garlic granules
1
Red onion, medium
1 pinch
Thyme, dried
2
Yellow bell peppers, medium
6 cups
Water/veggie broth
1 tbsp
Brown rice miso paste
1 cup
Wholegrain rice, dry
1 tbsp
Curry powder
1 tsp
Garam masala
1 tsp
Paprika
1
Parsley and sesame seeds, fresh