
A warm vegetable-forward salad with roasted cauliflower, black beans, avocado, and lemon.
1 cupBlack Beans
250 gCauliflower
120 gAvocado
80 gSpinach
1.5 tbspLemon Juice
Toss cauliflower with olive oil, salt, and black pepper, then roast at 210°C / 410°F for 22 minutes.
Whisk lemon juice with remaining olive oil.
Toss warm cauliflower with black beans, avocado, spinach, and dressing.
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1.5 tbspOlive oil
To tasteSalt
To tasteBlack Pepper