dinner,  gluten free,  lunch,  prepare now, eat later,  vegan

Baked kidney beans salad (an answer to “where do you get your protein” questions)

I bet you know the feeling when somebody sees you eating a non-meaty dish and start with the topic of protein and long satiety, which of course are impossible to get from plant-based meal. Well, beans are your answer. 

This salad is crazy filing, especially if you add a hummus-based sauce to it (I just mix hummus with warm water to get a more liquid consistency). Warm up a pita bread and you won’t be hungry till the end of the day. I don’t like eating it for lunch, because then my appetite for dinner is completely gone. Should have eaten smaller portions. Oh well. 

The beans itself are delicious and so easy to prepare, that a five-year-old would manage (don’t let your five-year-old near the oven though). The flavour is deep, smoky and soy sauce-y. They also can be kept in the fridge for up to 3 days (in closed container). 

If you prefer black beans, you can prepare them in exactly the same way, but bake them 5 minutes shorter. My salad ingredients of choice are: any kind of lettuce, sweet corn, tomato, cucumber and hummus. Substitute the greens for whatever you like, and swap the hummus for guacamole or peanut sauce if you want more diversity. 

Baked kidney beans (4 servings)

2 cans of kidney beans, drained
2 tablespoons soy sauce
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1 teaspoon chilli flakes (optional)
1/2 teaspoon ground cumin
2 tablespoons neutral oil

Preheat the oven to 180 degrees. Put the drained beans in a bowl.  Mix oil, soy sauce and spices together, and pour over the beans. Spread the beans on a sheet of parchment paper and bake for 15 minutes. Some of the beans should partially crack, but don’t let them dry completely! 

For one serving of salad, mix 2 handfuls of leafy greens, 1/4 cucumber, diced, 1 tomato, diced and 2 tablespoons of sweet corn. Add 1/4 of the beans and on top add 2 tablespoons of sauce.  

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