Serves: 2 | Cook Time: 25 mins | Calories: 503 | Type: Vegan + Gluten-Free | Macros P: 25g / C: 59g / F: 16g


  • 240g black beans (drained)
  • 80g quinoa
  • 1 yellow pepper
  • 200g courgette
  • 200g cherry tomatoes
  • 2 tbsp chipotle paste
  • 1 lime
  • 1/2 vegetable stock cube (celery)
  • Handful of coriander
  • 4 skewers

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Boil a kettle. In a jug, dissolve the vegetable stock in 300ml boiling water. Rinse the quinoa and add to a saucepan with the stock, simmer for 15 mins. Drain the black beans and add to the quinoa, cook for a further 5 mins, stirring occasionally.
  2. Cut the yellow pepper into bite-sized pieces and the courgette into 5mm thick rounds.
  3. In a large bowl, mix together the chipotle paste, half of the lime juice and 1 tbsp oil. Add the yellow pepper, courgette and cherry tomatoes to the bowl, stir to coat.
  4. Thread the vegetables onto 4 skewers.
  5. Heat a griddle pan (or frying pan) on a medium-high heat and cook the vegetable skewers for 10-15 mins, turning every 2-3 mins until the vegetables have softened. Drizzle over any remaining sauce from the bowl over the kebabs while they cook.
  6. Drain the black bean quinoa and stir through the remaining lime juice and half of the coriander. Season with black pepper.
  7. Serve the black bean quinoa on two warm plates and top with two vegetable kebabs on each. Sprinkle over the remaining coriander.