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BLACKBEAN POWER SALAD w. GREEN DRESSiNG

NUTRITION HIGHLIGHTS:

  • High protein meal for recovery (25.8g protein)
  • Excellent source of anti-inflammatory fats for brain + musculoskeletal health
  • Over half your daily fibre needs in this bowl 🙂

RECIPE SERVES 4

INGREDIENTS:

SWEET POTATOES

  • 2 small sweet potatoes (about 400g)
  • 2 tablespoons extra virgin olive oil
  • 3 teaspoons ground cumin
  • 2 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon dried chili flakes

BEANS + SEEDS

  • 2 cups black beans, rinsed and drained
  • ¼ cup pepitas
  • 1 tablespoon tamari

QUINOA + KALE

  • ½ cup quinoa (uncooked), rinsed
  • 1 bunch kale, trimmed and roughly chopped
  • 1 head broccoli, shredded
  • 1 tablespoon extra virgin olive oil
  • Juice of 1 lime
  • ½ teaspoon salt

GREEN DRESSING

  • 2 small avocados
  • Juice of 1 lime
  • 1 tablespoon extra virgin olive oil
  • 1 small bunch fresh coriander – washed and roots trimmed off
  • ½ tsp salt

METHOD:

  1. Crank your oven up to 200 degrees, grab a baking tray and line with baking paper. Wash your sweet potato then chop into small cubes. Place in a large bowl then add the black beans and toss with 2 tbsp EVOO, cumin, paprika, coriander, chili and salt. Spread out the sweet potato bean mix on your lined a baking tray in a single layer and pop in the oven for ~20min until toasty.
  2. Place the pepitas in a small bowl and coat with tamari. Place on a separate lined baking tray and in the last 5min of your beans & potato roasting time pop it in the oven – it should finish with the others nice and golden.
  3. While that’s roasting away place a small saucepan on the stove, rinse the quinoa then put in the pot and cover with 1 cup water then bring to the boil. Whack a lid on it, reduce the heat to let simmer for 15min. Once done, take off the heat and let sit for 5min then grab a fork and fluff up the grains.
  4. In a large mixing bowl, place the shredded Kale, lime juice, olive oil and salt. Get your hands dirty and massage the dressing well into the leaves. Add the warm quinoa now with shaved broccoli and combine well.
  5. Now let’s get onto that green dressing! Grab a food processor and blend until smooth your avocado, olive oil, whole bunch of coriander (yep stems & leaves!), the juice of 1 lime and salt.
  6. To build your superfuel bowl, divide the kale, broccoli and quinoa mixture into four large salad bowls. Top with roasted sweet potato & black beans & place a big dollop of that green dressing on top. Finish with a sprinkle of toasted tamari pepitas.

 

 

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