Lunch · Mexican · 10 min
Warm Cassava and White Bean Escabeche with Cilantro-Lime Vinaigrette
- Calories
- 577
- Protein
- 36g
- Carbs
- 86g
- Fat
- 12g
Ingredients
- 133.7 g Cassava, raw, peeled and cubed
- 64.2 g Beans, white, mature seeds, cooked
- 50 g HEMP SEED superfood blend
- 100 g MEXICAN STYLE CILANTRO LIME VINAIGRETTE
Method
- 01Place the cubed cassava in a pot of cold salted water and bring to a boil; cook for 15-18 minutes until tender enough to pierce with a fork.
- 02Drain thoroughly and let steam dry for 2 minutes to ensure a fluffy texture.
- 03In a large mixing bowl, combine the warm, cooked cassava with the white beans.
- 04Toss gently with the cilantro-lime vinaigrette while the cassava is still warm, allowing the starches to absorb the bright, acidic flavors.
- 05Fold in the hemp seed superfood blend to add a nutty earthiness and crunch.
- 06Arrange in a shallow bowl, ensuring the beans are distributed evenly.
- 07Serve warm, garnished with a few extra leaves of fresh cilantro if desired.
Cook it with the whole plan around it
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