Vegan lunchbox inspiration is here! Wholesome, baked Beetroot & Black Bean Bites combined with garlicky cashew soured cream. Keep your lunchtimes healthy!
Ingredients
Beet & Black Bean Balls
1 (400g) can of black beans, drained
1 (packed) cup raw beetroot, grated
¼ cup nutritional yeast
¼ cup gram flour
½ tsp smoked paprika
½ tsp sea salt
Cashew Soured Cream
½ cup cashews, soaked overnight or at least 30 mins in very hot water
¼ cup water
1½ tbsp lime juice
1½ tsp garlic powder
1 tbsp nutritional yeast
¼ tsp pink himalyan salt
The Rest
4-5 wraps*, I used beetroot wraps
Spinach, to serve
Instructions
Pre heat your oven to 200C/400F/Gas Mark 6 and line a baking sheet with parchment paper.
Add all of the Beetroot and Black Bean Bite ingredients into a bowl.
Either mix and mash together with your hands or for a less messy option, mix and mash with a fork.
Create balls using an ice cream scoop (or use a ⅛ cup and form a ball) and place on a baking sheet.
Place in the oven for 15 minutes. After 15 minutes, turn to the other side and cook for another 8 minutes.
While the bites are cooking, drain the cashews and add all the soured cream ingredients into a high-speed blender and whizz until smooth. Add a little more water if you want it looser.
Assemble the wraps by spreading a generous amount of cashew soured cream on the wraps, sprinkling with spinach and 2 or three bites. Wrap up and pop in the lunchbox for later!
Notes
* You can sub wheat wraps for GF if necessary
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/beetroot-black-bean-bite-wraps/