Adzuki Bean, Spinach and Cashew Salad

adzuki bean spinach and cashew salad
Ingredients, ready to prep

Ingredients, ready to prep


Serves 2

  • Olive oil

  • 1 red onions, chopped

  • 1 cloves garlic, crushed

  • 1 tsp ground cumin

  • 2 tsp ground coriander

  • 2 large handfuls spinach

  • 1 tins adzuki beans, drained and rinsed

  • 100g cashew nuts

  • 1 large or 3 small beetroot, scrubbed and finely chopped

  • 1 tbsp desiccated coconut

  • ½ red chilli, finely chopped

  • Handful fresh parsley or coriander, chopped

  • Salt & pepper



  1. Sauté the chopped onion in olive oil until soft, approx. 4 mins

  2. Add the garlic, ground cumin and ground coriander and sauté for another minute or so

  3. Add the spinach and cook until it wilts

  4. Add the adzuki beans, cashew nuts and chopped beetroot and heat for a further 3 minutes

  5. Finally sprinkle with the coconut, chilli and fresh herbs, season and its done!

 Super quick, super healthy!

The rich, deep, dense colours of the red onion and adzuki beans provide powerful polyphenols that our gut microbes love, garlic and leafy green veg provide more fuel for these important microscopic helpers.

 You can eat warm or pack for a healthy lunch at work. You could also add some salad leaves and avocado to ring the changes. I hope you enjoy!