Spicy Yoghurt Green Beans
I’m not saying I’m lazy… but I am all for quick, easy recipes and this is definitely one! Steam the veggies (or you could have them raw) mix the enchilada sauce and yoghurt, drizzle it over and, done!
If you wanted to up the protein some tofu or quinoa would be a lovely addition or roll it up in a wrap for some more wholegrains.
Makes 1 Serve
Cook Time - 5 mins
Equipment - Blender
Ingredients
375g Green Beans, Fresh or Frozen both work
1 head Romain Lettuce, or whichever crunchy leaf you enjoy
1 cup (250ml) Greek Yoghurt, I prefer a thick one
1 cup (250ml) Green Enchilada Sauce
Pinch of Salt, fine Himalayan is my preference
Method
Wash, top and tail green beans
Steam for ~5 mins/until tender but holding their form
Mix ½ cup Green Enchilada Sauce with the Greek Yoghurt, season to taste
Wash lettuce and arrange on plate, add cooked green beans
Top with Spicy Yoghurt Sauce and Green Enchilada Sauce
Enjoy!
Tips
Tips - Make a double batch of the spicy yoghurt sauce and use it as a salad dressing later. If you’re using frozen green beans make sure you drain any excess water!
Variations - Try it with quinoa as a warm salad, add some crumbled spicy tofu for more protein, try blended silken tofu or kefir instead of yoghurt
Serving suggestions - Side for burritos, tofu stirfry/scramble, Spicy scrambled eggs
Store refrigerate in an airtight container for up to 4 days
