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When you’re short on time, eating a plant-based diet can feel like a tricky feat. To stop you reaching for that ready meal in a rush, make sure your fridge is packed full of healthy pre-cooked snacks and meals.

The Kimchi And Black Bean Salad Pot is super quick to prep and makes the perfect ‘on the go’ meal. This recipe takes just five minutes to put together and is seriously nutritious. Before you start, you’ll need a large, clean jar and the following ingredients.

 

Ingredients

Kimchi (Check out the recipe here!)

1/2 can of black beans, drained and rinsed

1/2 fresh lime, zest and juice

Chilli flakes, chilli powder, or fresh chillies

Sea salt

Handful washed spinach

Nuts and seeds

4 tablespoons of plant-based coconut yoghurt

1 teaspoon of turmeric powder

 

Method

Step 1: Smash up the beans

Put the drained and rinsed black beans in a large bowl and add as much chilli as you can handle as well as the lime zest and juice.

Next, mash up the beans using a fork, spoon, or rolling pin. Of course, if you want to save on washing up and don’t mind getting mucky, you can always use your hands instead. Season the beans with sea salt to taste. Voilà!

Step 2: Create the yogurt dressing 

This is a very simple dressing! In another bowl, combine the plant-based coconut yogurt with one teaspoon of turmeric powder. Mix it all up and then leave the dressing to stand.

Step 3: Build your salad pot!

Grab a large, clean jar and start layering the various elements of the salad pot. Start with adding as much kimchi to the bottom of the jar as you like. Then add the smashed bean mixture, followed by a little tasty, fresh spinach.

Step 4: Garnish the salad

Garnish the salad pot with the yogurt dressing you made in step two. You can also sprinkle some protein-packed seeds and nuts of your choosing on top. (Not do they make the pot look extra fancy, but they also make deliciously crunchy additions to the salad!)

Step 5: Enjoy! 

These salad pots make genius lunches or cheeky midday snacks. Use your fork to mix the entire salad together in the jar so that you get a bit of everything in each bite! Delicious.

 

Don’t like something? Swap it out! 

Don’t panic if you’re not a fan of one of the ingredients here or if you don’t happen to have it on hand. There are plenty of simple substitutions you can make that will work. Here are some easy ideas:

  • Black beans can be swapped for chickpeas, butter beans, or mashed garden peas
  • Kimchi can be swapped for sauerkraut or other fermented veggies
  • Lime can be swapped for lemon, or grapefruit
  • Spinach can be swapped for kale, rocket, baby gem, or Kos lettuce
  • Coconut yoghurt can be swapped for plant-based alternatives such as soy yoghurt, Oatly creme fraiche or Oatly soured cream
  • Turmeric can be swapped for cumin, coriander, or even citrus zest
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Incredibly Simple Plant-Based Kimchi