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Carrot And Black Bean Slaw With Creamy Sunflower Seed Dressing

High protein, excellent source of fiber

  1. In a medium bowl add the carrots, black beans and broccoli and toss to combine.
  2. 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.
  3. 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

  1. In a medium bowl add the carrots, black beans and broccoli and toss to combine.
  2. 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.
  3. 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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