Uploaded May 2024 | Updated September 2026, 2 weeks ago
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✨ Follow me on Instagram: instagram.com/tessbegg
✉️ Contact: hello@tessbegg.com
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*Discount Codes:*
🥝 Supplements I use (vegan multivitamin): eimele.com/?ref=tessbegg
🥥 Use my code 'TES0712' for a discount on your next iHerb order. I shop on iHerb regularly for products that I can't find in-store here or can find cheaper on there (vanilla, choc chips, GF flours, supplements) bit.ly/tessiherb
👩🏼🍳 Cookware I use: Cosmic Cookware Discount 'TESSCOSMIC10' https://cosmiccookware.com.au/?sca_ref=3842064.febXU396uu
*RECIPE*
Makes 2
Cauliflower:
1 medium/large cauliflower, cut into small florets
Drizzle of olive oil
Pinch of salt and pepper
1 tsp cumin
1 tsp smoked paprika
1 tsp onion powder
Butter beans:
2 cups canned butter beans, drained and rinsed
Drizzle of olive oil
Pinch of salt and pepper
1 tsp smoked paprika
1 tsp onion powder
Kale:
2 cups kale, chopped
Juice from 1/2 lemon
Drizzle of olive oil
Pinch of salt and pepper
Other:
1/4 red onion, sliced
1 cucumber, sliced
Tahini dip or hummus
Sesame seeds
Preheat oven to 200c. Add the cauliflower on a lined baking tray and add the olive oil, salt, pepper, paprika and onion powder. Toss to coat.
Add the butter beans to a lined baking tray and add the oil, salt, pepper, paprika and onion powder. Toss to coat.
Place both trays in the oven (cauliflower on top) and bake for 30-35 minutes.
In the meantime, add the kale to a bowl along with the lemon juice, olive oil and salt. Massage the kale with clean hands to soften.
When the cauliflower and beans are ready, add the tahini in the bottom of a bowls, then top with kale, cauliflower, beans, red onion, cucumber and sesame seeds. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
🌱 Recipe eBooks: payhip.com/tessbegg
✨ Follow me on Instagram: instagram.com/tessbegg
✉️ Contact: hello@tessbegg.com
🦋 Buy my clothes on my Depop: depop.com/tessbegg
*Discount Codes:*
🥝 Supplements I use (vegan multivitamin): eimele.com/?ref=tessbegg
🥥 Use my code 'TES0712' for a discount on your next iHerb order. I shop on iHerb regularly for products that I can't find in-store here or can find cheaper on there (vanilla, choc chips, GF flours, supplements) bit.ly/tessiherb
👩🏼🍳 Cookware I use: Cosmic Cookware Discount 'TESSCOSMIC10' https://cosmiccookware.com.au/?sca_ref=3842064.febXU396uu
*RECIPE*
Makes 2
Cauliflower:
1 medium/large cauliflower, cut into small florets
Drizzle of olive oil
Pinch of salt and pepper
1 tsp cumin
1 tsp smoked paprika
1 tsp onion powder
Butter beans:
2 cups canned butter beans, drained and rinsed
Drizzle of olive oil
Pinch of salt and pepper
1 tsp smoked paprika
1 tsp onion powder
Kale:
2 cups kale, chopped
Juice from 1/2 lemon
Drizzle of olive oil
Pinch of salt and pepper
Other:
1/4 red onion, sliced
1 cucumber, sliced
Tahini dip or hummus
Sesame seeds
Preheat oven to 200c. Add the cauliflower on a lined baking tray and add the olive oil, salt, pepper, paprika and onion powder. Toss to coat.
Add the butter beans to a lined baking tray and add the oil, salt, pepper, paprika and onion powder. Toss to coat.
Place both trays in the oven (cauliflower on top) and bake for 30-35 minutes.
In the meantime, add the kale to a bowl along with the lemon juice, olive oil and salt. Massage the kale with clean hands to soften.
When the cauliflower and beans are ready, add the tahini in the bottom of a bowls, then top with kale, cauliflower, beans, red onion, cucumber and sesame seeds. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
