7 Plant Salad by @deliciouslyella

20 min

2 servings

🫘

400 g

Black beans

🫗

3 tbsp

Toasted sesame oil

🌶️

1 tsp

Paprika

🌶️

1

Red chilli

🌾

250 g

Quinoa

🍋

2

Lemon

🫘

100 g

Edamame beans

🥬

1 handful

Spinach

🍅

100 g

Cherry tomatoes

🥬

100 g

Pickled cabbage

🌱

2 tbsp

Sesame seeds

🧂

Flaky sea salt

⚫

1 pinch

Ground black pepper

🥕

1

Beetroot hummus

🌱

2 tbsp

Tahini

🥢

2 tbsp

Tamari

  1. Toss
    • Black beans
    • Toasted sesame oil
    • Paprika

    In a bowl, toss the black beans with 1 tablespoon of sesame oil, the paprika, a pinch of flaky sea salt and the red chilli.

  2. Mix
    • Toasted sesame oil
    • Ground black pepper
    • Lemon

    Mix 1 tablespoon of sesame oil, a large crack of black pepper and the lemon zest into the cooked quinoa, then divide into 2 wide bowls.

  3. Place
    • Edamame beans
    • Spinach
    • Cherry tomatoes

    Place the edamame, spinach, tomatoes, cabbage and black beans on top of the quinoa, keeping each separate in their own section.

  4. Whisk
    • Tahini
    • Lemon
    • Toasted sesame oil

    For the dressing, whisk the tahini, tamari, lemon juice and sesame oil in a bowl until smooth.

  5. Drizzle
    • Sesame seeds
    • Red chilli
    • Cherry tomatoes

    Drizzle half of the dressing over one bowl of the vegetables and top with a sprinkling of sesame seeds and chilli.

  6. Put

    Store the remaining dressing in an airtight container and put both the dressing and the remaining bowl in the fridge for the next day.

7 Plant Salad by @deliciouslyella

20 min

2 servings

🫘

400 g

Black beans

🫗

3 tbsp

Toasted sesame oil

🌶️

1 tsp

Paprika

🌶️

1

Red chilli

🌾

250 g

Quinoa

🍋

2

Lemon

🫘

100 g

Edamame beans

🥬

1 handful

Spinach

🍅

100 g

Cherry tomatoes

🥬

100 g

Pickled cabbage

🌱

2 tbsp

Sesame seeds

🧂

Flaky sea salt

⚫

1 pinch

Ground black pepper

🥕

1

Beetroot hummus

🌱

2 tbsp

Tahini

🥢

2 tbsp

Tamari

Preparation Steps

  1. Step 1/6

    In a bowl, toss the black beans with 1 tablespoon of sesame oil, the paprika, a pinch of flaky sea salt and the red chilli.

    🫘Black beans
    🫗Toasted sesame oil
    🌶️Paprika
    🧂Flaky sea salt
    🌶️Red chilli
    🥣Mixing bowl

  2. Step 2/6

    Mix 1 tablespoon of sesame oil, a large crack of black pepper and the lemon zest into the cooked quinoa, then divide into 2 wide bowls.

    🫗Toasted sesame oil
    ⚫Ground black pepper
    🍋Lemon
    🌾Quinoa
    🥣Wide bowl

  3. Step 3/6

    Place the edamame, spinach, tomatoes, cabbage and black beans on top of the quinoa, keeping each separate in their own section.

    🫘Edamame beans
    🥬Spinach
    🍅Cherry tomatoes
    🥬Pickled cabbage
    🫘Black beans
    🌾Quinoa
    🥣Wide bowl

  4. Step 4/6

    For the dressing, whisk the tahini, tamari, lemon juice and sesame oil in a bowl until smooth.

    🌱Tahini
    🥢Tamari
    🍋Lemon
    🫗Toasted sesame oil
    🥣Mixing bowl
    🥄Whisk

  5. Step 5/6

    Drizzle half of the dressing over one bowl of the vegetables and top with a sprinkling of sesame seeds and chilli.

    🌱Sesame seeds
    🌶️Red chilli
    🥣Wide bowl

  6. Step 6/6

    Store the remaining dressing in an airtight container and put both the dressing and the remaining bowl in the fridge for the next day.

    🫙Airtight container

Composition

Ingredients

Types

Legumes, Oils, Spices, Vegetables, Grains, Fruits, Fermented, Dips, Condiments

Ingredients

Black beans, Toasted sesame oil, Paprika, Red chilli, Quinoa, Lemon, Edamame beans, Spinach, Cherry tomatoes, Pickled cabbage, Sesame seeds, Flaky sea salt, Ground black pepper, Beetroot hummus, Tahini, Tamari

Notes

Black beans (drained and rinsed), Red chilli (finely sliced), Quinoa (cooked), Lemon (zested), Edamame beans (frozen, defrosted), Spinach (small handful, washed and shredded), Cherry tomatoes (halved), Pickled cabbage (sauerkraut), Beetroot hummus (optional, a spoonful), Tahini (for the dressing), Tamari (or soy sauce, for the dressing)

Allergens

Sesame, Soy, Sulphites

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free

Calories

520 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 55g, Fat: 24g, Fiber: 16g, Sugars: 6g

Nutritional Information

Minerals

Iron: 4.5mg, Magnesium: 120mg, Calcium: 150mg, Potassium: 850mg, Sodium: 980mg, Zinc: 2.5mg

Vitamins

Vitamin C: 35mg, Vitamin K: 90mcg, Vitamin A: 110mcg, Folate: 160mcg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

6 steps

Equipments

Utensils

Mixing bowl, Whisk, Wide bowl, Airtight container

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Everyday Meal, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crunchy, Juicy, Creamy

Flavors

Nutty, Zesty, Savory, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

assembled salad (without dressing) : up to 2 days (store in an airtight container,keep dressing separate until ready to eat), dressing : up to 4 days (store in an airtight container in the fridge)