This Moroccan Adzuki Bean Salad is one of our new dishes for the Fall S.O.U.P. Cleanse! If crunch is your favorite salad characteristic, then this one is for you! The combination of purple cauliflower florets, roasted carrots, and almond slices will leave you with no quiet bites.
The unique blend of herbs and spices makes this one of our most flavorful salads to date. It contains smoked paprika, ground coriander, ginger, cilantro, mint, and harissa. As if the blend of fresh veggies wasn’t nutrient-dense enough, the adzuki beans are loaded with fiber, protein, and manganese. I love topping this bowl with a simple lemon vinaigrette. Can’t get enough of this salad? Sign up for the S.O.U.P. Cleanse now!
1 T smoked paprika
1/2 tsp. ground coriander
1/2 tsp. ground ginger
1/4 tsp. ground harissa
2 cups cooked adzuki beans
1 bunch rainbow carrots, peeled
2 cups purple cauliflower (florets only)
1/2 cup toasted almonds (slivered and blanched)
4 fl. oz. citrus vinaigrette
2 cups baby kale
Sprinkle of cilantro
Sprinkle of mint
Salt and pepper to taste
Preheat the oven to 400. Toss the peeled carrots and cauliflower florets with olive oil, salt and pepper and toast for 25-30 mins until just tender. Slice carrots into rounds.
Toast the spices in a pan over medium heat until fragrant. Season the beans with the spice mix, olive oil salt and pepper.
Place beans, carrots, cauliflower, kale, mint and cilantro in a mixing bowl and toss with the lemon vinaigrette. Season with salt to taste. Place in serving bowl and top with toasted almonds.
Lemon Citrus Dressing:
Zest & juice of 2 lemons
1 tsp. apple cider vinegar
1 clove garlic
1 tsp. coconut nectar (could also use honey if not vegan)
½ tsp. Dijon mustard
pinch Herbarmare seasoning
1/3 cup extra virgin olive oil
Add ingredients to blender and emulsify