Beetroot & Butterbean Bowl with Mango Salsa

Ingredients

For 2

1/3 British cucumber, finely diced
100 g Fresh mango, finely diced
1/2 Red chilli, deseeded and finely diced
1/2 Lemon juice
1/4 Lemon zest
170 g Steamed beetroot
150 g Silken tofu
3 tbsp Nutritional yeast
3 tbsp Runny tahini
1/2 Lemon juice
2 cloves Garlic
1/2 thumb Fresh ginger, peeled
1/2 Red chilli, deseeded for less heat
10 g Fresh coriander, plus extra to garnish
1 Onion, diced
400 g Cooked butterbeans, if tinned, reserve a little of their liquid; or use vegetable stock
— Extra virgin olive oil
— Salt
— Black pepper
— Sesame seeds
— roasted sweet potato, optional

🌱 Plant Points: 12.3

🌾 For a GF option use certified GF spaghetti.

🫙 The sauce keeps well in the fridge for up to 3 days. Store the salsa separately and assemble just before eating.

❄️ Sauce can be frozen, but cook beans and salsa fresh for best texture.

💡If you can't find silken tofu, a few tablespoons of coconut cream will add a similar richness, though the protein will be lower.

💡 Nutritional values are approximate and calculated per serving.

Approximate, per serving.