Revisited this beauty, what a great bowl of goodness
Crunchy-Fresh-Colourful-Tasty and So Healthy
Serves
1
Prep time
20 Minutes
Cooking time
20 Minutes
Ingredients
- 1 cup pumpkin pieces (chunky)
- 1 tablespoon maple syrup
- 2-3 baby tomatoes
- ¼ cup shelled edamame beans
- 3 asparagus halved
- 3 snow peas
- 1 cup mixed red and green shredded cabbage
- 1 teaspoon oil
- salt
- 1 small can black beans, drained
- ⅓ cup taco sauce
- ¼ avocado, sliced
- handful of corn chips
- small handful of watercress *optional
- 3 teaspoons mayonnaise
- 3 teaspoon lemon juice
Method
:
- Preheat oven 180ºc
- Coat pumpkin pieces in maple syrup, place on roasting tray and cook for 15 minutes
- Add the tomatoes to the roasting tray and cook a further 5-8 minutes, until tomatoes are heated through and pumpkin is tender
- Cover the frozen edamame beans with boiling water and soak for 1-2 minutes, then squeeze the beans out
- Blanch the asparagus and snow peas by covering with boiling water for 2-3 minutes, drain and then place them in cold water (to keep them crunchy)
- Heat the oil in a small pan and add the edamame beans and a sprinkle of salt. Stir fry for 1-2 minutes, remove and set aside to cool
- In the same pan add the drained black beans and taco sauce. Bring to a simmer, cook 2-3 minutes, remove from heat and mash the beans into the sauce with a folk or potato masher
- Assemble the salad on the plate in a circular motion, then tip the taco bean sauce in the centre
- Mix the mayonnaise and lemon juice together and drizzle over the salad
- Garnish with watercress over the taco bean sauce *optional
Note: Cooking time for the pumpkin depends on the type of pumpkin and the size of the chunks
Edamame beans are found in freezer section of your supermarket
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