Miso Butter Bean and Roast Veg Salad !!
Chloe Ella Wheatland Ding- Mar 8
- 2 min read
A go-to for healthy lunch meal prep! Combining a creamy and umami miso butter bean dip with roasted vegetables and a fresh kale and cucumber salad.
Recipe (serves 4):
Roasted Vegetable:
- 5 potatoes, chopped into wedges
- 1 head cauliflower, chopped into florets
- 1 x 400g can butter beans, drained and rinsed
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- pinch of salt and pepper
Miso Butter Bean Dip:
- 1 x 400g can butter beans, drained and rinsed
- 1 clove garlic
- 1/2 tsp ginger paste
- 1 & 1/2 tbsp miso paste
- 2 tbsp tamari
- 1/4 cup tahini
- juice of half a lemon
- 1 - 2 tbsp olive oil
- pinch of salt and pepper
Kale Salad:
- 1 bunch kale, stems removed
- juice of a lemon
- pinch of salt
- 1/4 cup parsley, chopped
- 1 medium cucumber, diced
To Serve (Optional):
- tamari almonds, chopped
- fresh parsley, chopped
- hot sauce
- sesame seeds
1. Preheat oven to 200°C and line a baking tray.
2. To a large bowl add all of the roasted vegetable ingredients and toss well. Spread over the baking tray and bake in the oven for 45 minutes, or until the potatoes and cauliflower are tender and slightly charred.
3. Meanwhile, place all of the miso butter bean dip ingredients into a food processor and process until smooth. Transfer to a bowl and set aside in the fridge.
4. Place all of the kale salad ingredients into a large bowl and toss until well combined.
5. To serve, spread the butter bean dip over the bottom of a plate. Top with the kale salad and roasted vegetables. Optionally garnish with tamari almonds, fresh parsley, hot sauce and sesame seeds.
Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen.
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