Creamy Bean Dip Veggie Bowl
Ingredients
Bean dip
- 100g Kidney Beans
- 1 Tbsp Yoghurt
- 1/2-1 Clove Garlic, minced
- Salt and Pepper
Bowl
- 2 Carrots
- 1 Handful Cherry Tomatoes
- 4-5 Gherkins
- 150g Cooked Broccoli
- 125g Mushrooms
- 1 Tbsp Balsamic Vinegar
- 100g Salad
- 100g Vegan Chicken
- 50g Red Cabbage
Preparation
Mash the kidney beans with a fork or blender, then add the yoghurt, minced garlic, salt, and pepper to make the dip.
Bake the carrots with salt and pepper in an air fryer for 10 minutes or in an oven for 15 minutes.
Fry the mushrooms with balsamic vinegar and some herbs.
Use the same pan to fry the broccoli.
Prepare the remaining vegetables.
Assemble all the components in a bowl and serve.
