Hearty Warm Black Bean Salad with Miso & Roasted Veggies

miso paste

🥗Healthier: nutritional yeast

💰Cheaper: soy sauce

Nutritional yeast adds a cheesy flavor while being lower in sodium.

black beans

🥗Healthier: chickpeas

💰Cheaper: canned beans

Chickpeas offer a different texture and are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for cooking.

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Mashed peas provide creaminess at a lower cost.

Rinse the black beans with water to remove dust.

Add 300ml water, a pinch of sea salt, and bring to a boil. Simmer for about 1 hour until tender.

Drain the beans, reserving 20ml of the cooking water for later.

Preheat the oven to 180°C (fan).

In a roasting pan, combine the chopped onion, bell pepper, courgette, garlic, and thyme.

Season with ground rock salt, black pepper, and drizzle with rapeseed oil. Toss well.

Roast for about 40 minutes, stirring once or twice, until the vegetables are softened and slightly caramelized.

Once the vegetables are roasted, add the cooked black beans and cayenne pepper to the roasting pan.

Mix in the white miso paste, chopped tomatoes, and reserved 20ml of black bean cooking water.

Stir well to dissolve the miso, and return to the oven for another 10 minutes.

Serve the warm salad in bowls, topped with fresh rocket leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary