Bean bowls are all about the dressing and this one is light, crisp, and very easy to make. Throw whatever greens + veggies + BEANS + nuts + seeds into a bowl for some good crunch, texture, and flavor. We've given some suggested ingredients below, but mix things up according to your taste.
- 1/4 cup tahini
- 1 bunch cilantro
- 2 limes, juiced
- 1/2 teaspoon salt
- 1/4 cup water
- 1 cup cooked quinoa
- 1 cup chopped lettuce
- 2 sweet potatoes, cubed and roasted
- 1 cup cooked organic black beans
- 1 small red onion, diced
- 1 avocado, cubed
- 1 cup red cabbage, chopped
- 1/2 cup almonds, roasted and chopped
- 1/2 cup sunflower seeds, roasted
- 1/2 cup pumpkin seeds, roasted
- 1 tablespoon olive oil
Preheat oven to 400 degrees. While heating, cook quinoa according to directions. Once the oven is ready, add sweet potatoes to a parchment lined baking sheet and roast until tender. About 25 minutes.
Make the dressing by combining tahini, lime juice, water, salt, and cilantro in a blender and puree until creamy.
In a large bowl, add all the salad ingredients together (cooked quinoa, lettuce, roasted sweet potato, beans, avocado, cabbage, onions, nuts, and seeds). Add the dressing and toss well.
Enjoy right away! Leftovers will stay in the fridge for up to 3 days. For other dressing suggestions, visit our dressing round-up post.
Adapted from Betterfoodguru