Tamari Sauteéd Kale, Garlicky Mushrooms, Tahini Butter Beans and Avocado


This dish is something that I've been having a lot, probably too much lately! The great thing is that you can make bigger portions and mix and match adding different things like brown rice or quinoa to it for   energising weekday lunches, perfect for on the go! 
It's also pretty simple and quick to make!

Serves 2:
100 gr kale
200 gr button mushrooms
can butter beans
1/2 avocado

For toppings and cooking: 
coconut oil
olive oil
garlic clove
pomegranate seeds
chili flakes
sesame seeds

Heat up some coconut oil in a a pan and once melted add the washed kale to it (alternatively steam it), once it's almost cooked add tamari and adjust according to taste. 
Heat up some olive oil and a clove of garlic in a pan, then add the sliced mushrooms and sauté until golden on both sides.
In a saucepan heat up some oil and add the butter beans. After a few minutes add a teaspoon or so of tahini and stir well. Cook until they become slightly golden and crispy.
Slice up an avocado and place it along with the kale, beans and mushrooms on a plate. Sprinkle with salt, pomegranate seeds, chilli flakes and sesame seeds  (any kind of other seed works well too)! 

MainsJil Carrara