Creamy Bean & Mushroom Bowl with Roast Vegetables

  • Prep: 20m
  • Cook: 30m
  • Serves: 4

This vibrant bowl features a medley of 8 organic vegetables. A recipe by Niki Webster.


  1. Pre-heat your oven to 180°C/Gas 4
  2. Add the vegetables to a roasting tray then toss to coat them in olive oil, salt & cumin seeds. Roast for approx 40 minutes, turn occasionally, until tender.

For the beans:

1. Fry the onions in a large frying pan or wok with the oil on medium for 5-minutes until soft.

2. Add the garlic and mushrooms and stir-fry for a further 3–4 minutes until just tender.

3. Mix the sauce ingredients in a bowl to combine, then add to the mushroom mix. Add the beans and mix well. Season to taste.

For the seeds:

1. Dry toast the seeds in a pan on a low heat. Add to a bowl, then mix in the harissa & olive oil. Season to taste.

2. To serve, divide the creamy beans between shallow bowls. Add some roasted veg and then finish with a generous spoonful of harissa seeds.

3. Serve with pickles of your choice.

A recipe by Niki Webster, aka Rebel Recipes for Riverford


All to be sourced organic where possible

  • For the roast veg:
  • 3 medium carrots, sliced from Abel & Cole
  • 1 head broccoli from Duchy Waitrose Organic
  • 3 tomatoes sliced from Sainsburys
  • 3 potatoes, chopped from Riverford
  • olive oil from Biona
  • 1 tbsp cumin seeds
  • For the creamy white beans:
  • 1 onion, sliced finely
  • 2 garlic cloves, sliced from The Garlic Farm
  • 200g mushrooms, sliced
  • 1 jar white beans
  • For the sauce:
  • 3 tbsp runny tahini
  • 2 tbsp tamari/soy from Clearspring
  • 1 tbsp balsamic vinegar
  • 6 tbsp coconut milk
  • Salt and black pepper
  • For the harissa seeds:
  • 4 tbsp sunflower seeds
  • 1 tbsp harissa paste from Biona
  • 3 tbsp olive oil
  • cucumber pickles, sauerkraut or chutneys or your choosing to serve.

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