Ingredients
Scale
- 1/4 of a small red onion, diced
- 2 c. parsnips (approx. 2 large parsnips), shredded with a large cheese grater
- 1 Tbsp. water
- Spice mix (recipe follows)
- 1/2 c. cooked black beans
- 1/4 c. diced tomatoes
- handful of cilantro, chopped
- sea salt, to taste
Spice Mix:
- 1/2 tsp. smoked paprika
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. cumin
- 1/8 tsp. cayenne pepper
Garnish:
- nondairy yogurt or cashew cream
- sliced avocado
Instructions
- Heat a nonstick skillet on medium high heat. Throw a little olive oil and the shredded parsnips. Allow to get nicely browned.
- Move parsnips over to one side and place the onions in the skillet until lightly browned and mix in with the parsnips. Add 1 Tbsp. water and boil until burned off.
- Add the spice mix and beans and stir. Cook another 5 minutes or until everything gets nicely browned.
- Throw in tomatoes and cilantro until just softened (another 2-3 minutes).
- Season with sea salt. Garnish with nondairy yogurt and avocado slices.
Nutrition
- Calories: 386
- Sugar: 8g
- Sodium: 250mg
- Fat: 11g
- Carbohydrates: 62
- Fiber: 18g
- Protein: 14g
