Struggling with breakfast boredom? This Plant-Based Smoky Cauliflower, Walnut, and Black Bean Crumble with Greens from The New Whole30 is here to shake up your breakfast routine. With a hearty combination of toasted walnuts, black beans, and smoky cauliflower served over a bed of refreshing greens, this dish is as nourishing as it is flavorful.
How to make
The recipe is simple to make, yet full of bold, smoky flavors. Begin by toasting your walnuts until fragrant and golden to boost their natural nuttiness. Once they’re toasted, transfer the nuts to a food processor along with the black beans, cauliflower, avocado oil, and an aromatic blend of spices. Blend until you achieve the perfect “meaty” crumble. Serve over a bed of leafy greens for a refreshing contrast. Finish with a drizzle of the Ancho Chile dressing for a hint of heat that ties the dish together. Voila! The Smoky Cauliflower, Walnut, and Black Bean Crumble with Greens is the perfect addition for your breakfast rotation.
Make it your own
One of the best things about this recipe is its versatility. There are countless ways to tailor it to your tastes. For an extra boost of flavor, add sliced avocado, a sprinkle of nutritional yeast, or fresh cilantro. If you want a more protein-packed dish, include roasted chickpeas or a side of tempeh. Transform this dish entirely by using the crumble as a filing for lettuce wraps, collard greens, or stuffed zucchini boats. Want to turn down the heat? Swap out the Ancho Chile dressing for a Tahini-Lemon dressing drizzle or a Silken Tofu Cilantro Lime Sauce for a fresh, citrusy twist. The possibilities with this dish are endless.
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
Equipment
- Food processor
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.
