Vegan Moroccan beetroot, bean & avocado salad

transport yourself to sunnier climbs with this delicious and healthy salad…

Prep | 10 mins

Cook | 20 minutes

Serves | 4

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 30 minute meal


300g cooked beetroot, cubed

2tbsp red wine vinegar

4tbsp olive oil

400g can of borlotti beans

Juice of 1 lemon

2x avocado’s, cubed

1tbsp chopped parsley (fresh is preferable)

1tbsp ground cumin (or ground coriander)

Sea salt and freshly ground black pepper, to season


Za’atar, sprinkle of


Preheat the oven to 200c. Add the beetroot to a roasting tin, drizzle with 2tbsp olive oil and cook for 15 mins. Add the red wine vinegar, toss to coat, and cook for a further 5 minutes. At the same time, cook the beans then drain and add to the roasting tin along with a drizzle of olive oil, the lemon juice, parsley and cumin. Season to taste. Toss to combine then portion into serving bowls. Top with the avocado, a drizzle of olive oil and a sprinkle of za’atar. Serve alongside hummus, pitta bread and a simple leafy salad. Absolutely Delicious. Enjoy x

Copyright (c)

Published by misterrands


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