Are you looking for a quick and easy meal idea that’s both nutritious and delicious? Try this Curried Beans and avocado Salad Bowl! Packed with plant-based protein and healthy fats, it will keep your belly happy and satisfied.
Ingredients (2 servings)
- 1 tablespoon olive oil
- 180g canned beans of choice
- 1 teaspoon curry powder
- 100-200g spinach
- A squeeze of lemon juice
- 1/2 avocado, sliced
- 2 tablespoons roasted pumpkin seeds
- Salt & pepper, to taste
- 2 tablespoons tahini
Instructions
- In a pan, heat 1 tablespoon of olive oil over medium heat.
- Add the beans and 1 teaspoon of curry powder to the pan. Stir well and cook for a few minutes until the beans are heated through and coated in the curry flavor.
- Remove the pan from heat and set aside.
- In a large bowl, combine 2 cups of spinach, a squeeze of lemon juice, and the curried beans.
- Slice the avocado and add it to the bowl.
- Sprinkle 2 tablespoons of roasted pumpkin seeds over the salad.
- Season with salt and pepper to taste.
- Drizzle 2 tablespoons of tahini over the top.
- Toss everything together gently until well combined.
More Information
FAQs:
- Can I use a different type of bean? Yes, you can use your preferred type of beans for this recipe.
- Can I omit the curry powder? If you’re not a fan of curry, you can skip the curry powder or substitute it with another spice blend of your choice.
Ingredient Substitutions:
- Feel free to customize this salad by adding or substituting ingredients based on your preferences. You can add cherry tomatoes, cucumber, or even some grilled chicken for added protein.
Serving Suggestions:
- This salad makes a great light lunch or dinner option. Serve it with a side of crusty bread or enjoy it on its own.
Storage:
- It’s best to consume this salad immediately after preparing it to enjoy its fresh flavors. However, you can store any leftovers in an airtight container in the refrigerator for up to 1-2 days.
Insider Tip
For an extra burst of flavor, try adding a sprinkle of chili flakes or a drizzle of balsamic glaze to enhance the taste of this salad.
Plant Power Curried Bean Salad
A quick and easy nourishing salad bowl that is high in plant powered proteins und so delicious
Ingredients
- 1 tablespoon olive oil
- 180 g canned beans of choice
- 1 teaspoon curry powder
- 100-200 g spinach
- A squeeze of lemon juice
- 1/2 avocado sliced
- 2 tablespoons roasted pumpkin seeds
- Salt & pepper to taste
- 2 tablespoons tahini
Instructions
- In a pan, heat 1 tablespoon of olive oil over medium heat.
- Add the beans and 1 teaspoon of curry powder to the pan. Stir well and cook for a few minutes until the beans are heated through and coated in the curry flavor.
- Remove the pan from heat and set aside.
- In a large bowl, combine 2 cups of spinach, a squeeze of lemon juice, and the curried beans.
- Slice the avocado and add it to the bowl.
- Sprinkle 2 tablespoons of roasted pumpkin seeds over the salad.
- Season with salt and pepper to taste.
- Drizzle 2 tablespoons of tahini over the top.
- Toss everything together gently until well combined.
- Serve and enjoy!
