Snack · Moroccan · 10 min
Moroccan-Spiced Roasted Black Bean and Onion 'Salata'
- Calories
- 219
- Protein
- 7g
- Carbs
- 25g
- Fat
- 8g
Ingredients
- 0.4154 cup black beans
- 0.5 each sweet onion
- 1.5857 tsp extra virgin olive oil
- 1 tsp ras el hanout
- 1 tbsp champagne vinegar
- 0.25 tsp salt
Method
- 01Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 02In a mixing bowl, toss cooked black beans and thinly sliced sweet onions with extra virgin olive oil, ras el hanout, and salt until evenly coated.
- 03Spread the mixture onto the baking sheet in a single layer.
- 04Roast for 15 to 18 minutes until the onions are soft and caramelized and the beans are slightly crispy.
- 05Remove from the oven, immediately drizzle with champagne vinegar, and toss to deglaze and bloom spices.
- 06Transfer to a bowl and serve warm.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
