Smoky Cauliflower, Walnut, and Black Bean Crumble with Greens
Struggling with breakfast boredom?
Servings 3
Equipment
- Food processor
Ingredients
- 1½ cups chopped walnuts
- 2 (15-oz) cans black beans, drained and rinsed
- 2 cups cauliflower florets
- ¼ cup nutritional yeast
- 3 tbsp avocado oil, coconut oil, or extra-virgin olive oil
- ¼ cup chili powder
- ¼ cup ground cumin
- 2 tbsp dried oregano
- 1 tsp salt
- 1 tbsp extra-virgin olive oil
- 1 (5 oz.) package salad greens
- Creamy Ancho Chile Dressing See notes
- roasted and salted pepitas
Instructions
- PREHEAT the oven to 350℉. Arrange the walnuts in a single layer on a large rimmed baking sheet. Bake, stirring once, until fragrant and golden, 5 to 8 minutes. Let cool.
- IN a food processor, combined the toasted walnuts, the black beans, cauliflower, nutritional yeast, avocado oil, chili powder, cumin, oregano, and salt. Pulse until nuts are finely chopped and mixture is combined (be careful to not overprocess).
- IN a large skillet, heat the olive oil over medium heat. Add the cauliflower mixture and cook until heated through, 3 to 5 minutes.
- DIVIDE the salad greens among three serving plates and top with the crumble. Drizzle with the dressing and sprinkle with the pepitas.
Notes
TIP: The crumble can be made up to 5 days ahead. Store in an airtight container in the refrigerator until use, or freeze up to 1 month.
For the Ancho Chile Dressing recipe click here.