Happy New Year to You and Yours! I hope you’re having a fantastic start.
It’s been a while since I posted a recipe and those of you that follow me on instagram will know that if I’m not working on We Are KIN I’m eating lol. I get a lot of recipe requests from you when I post on stories and lots of questions about how to make tasty vegan and vegetarian foods so this year I will be sharing away!
A little food background because I’m asked all the time usually by POC how a Zim/SA girl can possible be a vegetarian. I have been a vegetarian since I was 5 much to the chagrin of my parents, they have now made tentative peace with my decision but my Dad a game hunting aficionado will often try to make me eat meat. Being vegetarian in my household was like coming out lol it’s still not something they discuss happily.
While living in London Fields my flatmate Alex made me grilled Salmon for dinner once and since then I’ll occasionally whip us a SaucyFish Co packeted chilli salmon for dinner and I have been known to try Sea-bass here and there. I try eat intuitively so I don’t really class myself a vegetarian/vegan/pescatarian I go months being ‘vegan’ and then really crave a cheeseboard. I love food – the way it makes me feel, being creative with means and of-course feeding my loved ones. Food is one of my greatest loves as dopey as that sounds.
So the recipe, the reason you are all here. It’s super simple to follow and big on flavour and high in protein!
Serves 4 – perfect for meal prepping
- Half a pack of sweetgem lettuce
- 1/2 pack Cherry Tomatoes
- 2 Cans Black Beans rinsed and drained well
- 1 can sweetcorn
- 2 peppers or 3 3/4 peppers red, orange and green I love the taste of them all
- 1/2 medium red onion chopped
- 1/2 cup sour cream | vegan version made with cashews here
- 1/4 cup salsa
- 3/4 tsp chilli flakes
- 3/4 tsp ground cumin
- 3/4 tsp smoked paprika
- Chop up your vegetables and mix them well in a big bowl.
- Add your dressing ingredients into a blender or jar and blend/stir.
That is it. Voila!
Feel free to jazz up your salad add some coriander/ avocado / spring onions/ feta if you are so inclined. You can also make healthy taco shells using the other half of your sweetgem lettuce leaves.
Nutrition (I use My Fitness Pal to track my macros and it is brilliant) : Calories 278 Total Fat 10 g Total Carbohydrate 38 g, Protein 12 g and 17% of your RDA iron intake.
Have an amazing day!