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

INGREDIENTS

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

Topping:

Za’atar, sprinkle of

METHOD

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) misterrands.com

Published by misterrands

HEALTHY FAST FOOD THAT’S PLANT-BASED

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