Carrot And Black Bean Slaw With Creamy Sunflower Seed Dressing

High protein, excellent source of fiber

In a medium bowl add the carrots, black beans and broccoli and toss to combine.
In a small bowl whisk together the sunflower seed butter, maple syrup, lime juice, sriracha and salt and pepper. Add water 1 tablespoon at a time as need to thin.
Pour dressing over carrots and vegetables, add the sunflower seeds and cilantro, and mix everything together well. Taste and adjust seasonings as needed and serve.

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Prep time

10 minutes

Cook time

0 minutes

Calories

516 Kcal

Serves

2

Ingredients

1 15-ounce can black beans, drained and rinsed
4 cups shredded carrots
2 cups broccoli florets finely chopped
2 tablespoons sunflower seed butter (or other nut or seed butter)
2 teaspoons maple syrup
1 teaspoon sriracha (more or less to taste)
¼ cup freshly squeezed lime juice
Water to thin as needed
2 tablespoons sunflower seeds
¼ cup finely chopped cilantro
¼ teaspoon salt
Black pepper to taste

Nutrition

Total fat: 15g
Saturated fat: 2g
Sodium: 614mg
Total carbs: 78g
Total sugar: 18g
Fiber: 27g
Protein: 23g

Instructions

In a medium bowl add the carrots, black beans and broccoli and toss to combine.
In a small bowl whisk together the sunflower seed butter, maple syrup, lime juice, sriracha and salt and pepper. Add water 1 tablespoon at a time as need to thin.
Pour dressing over carrots and vegetables, add the sunflower seeds and cilantro, and mix everything together well. Taste and adjust seasonings as needed and serve.

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