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Spicy Spiralized Carrot Black Bean Salad Bowl

This Spicy Spiralized Carrot Black Bean Salad Bowl is bringing the heat this week! This salad is Mexican-inspired, and contains a blend of vegetables that pair perfectly with our homemade chipotle sauce. Have any of you had chipotle peppers in adobo sauce? They’re one of my favorite kitchen pantry items, and add a distinct burst of flavor to many of our favorite dishes. 

For this recipe, we’re adding in brussel sprouts, which are a nutrition powerhouse thanks to their vitamin K, vitamin C, and fiber content.  The black beans add a dose of plant-based protein, which will help keep you satiated throughout the day. 

And then we have our spiralized carrots. Spiralizing is definitely in, and it seems like people are spiralizing just about everything these days. Have you spiralized carrots before? If not, give it a shot. Carrots are packed with carotenoids, which help give vegetables their orange color. These pigments also provide a range of protective health benefits! 

Okay- enough with why this salad is life. Let’s get started on our recipe! Preheat the oven to 400F. Add the brussels sprouts and sweet corn to a baking sheet, drizzle olive oil and top with paprika. Bake for 10 minutes, and using a spatula, flip over and bake for another 5 minutes. In a bowl, add the roasted vegetables, beans, and spiralized carrots and set aside.
 
Now let’s make our chipotle sauce. In a food processor, add the chipotle peppers, adobo sauce, water, and lime juice, and blend until smooth. Note that if you’re sensitive to spice, we suggest you remove the seeds from the peppers before blending. Top the bowl with the chipotle puree, and massage it into all the ingredients. Top with fresh cilantro and that’s it! You’re all done and ready to enjoy. 
 
What ingredients do you have laying around that you could throw in this Spicy Spiralized Carrot Black Bean Salad Bowl? Throw us a comment below with your thoughts on this one! 
 
Spicy Spiralized Carrot Black Bean Salad Bowl
Serves 2
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Ingredients
  1. 2 cups brussel sprouts, quartered
  2. 1 cup sweet corn
  3. 1 tablespoon olive oil
  4. 1/2 teaspoon paprika powder
  5. 1/2 cup black beans, cooked
  6. 4 medium carrots, spiralized
  7. Fresh cilantro, chopped
For the chipotle sauce
  1. 2 chipotle peppers, with 1 tablespoon of adobo sauce
  2. 1 tablespoon water
  3. 2 tablespoons lime juice
Instructions
  1. Preheat the oven to 400F
  2. Add the brussel sprouts and sweet corn to a baking sheet, drizzle olive oil and top with paprika
  3. Bake for 10 minutes, and using a spatula, flip over and bake for another 5 minutes
  4. In a bowl, add the roasted vegetables, beans, and spiralized carrots
For the chipotle sauce
  1. In a food processor, add the chipotle peppers, adobo sauce, water, and lime juice. If you're sensitive to spice, remove the seeds from the peppers
  2. Blend until smooth
  3. Top the bowl with the chipotle puree, and massage it into all the ingredients. Top with fresh cilantro and enjoy!
Food Heaven Made Easy http://www.foodheavenmadeeasy.com/
 
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