Makes 1 300 cals
2 Romaine Lettuce Leaves
1/2 Yellow pepper finely chopped
1/2 Red Onion Finely Sliced
1 Tomatoes De-seeded and Chopped
100g Baked Beans
1 Tsp Cajan Seasoning
1 TBSP Fresh Corriander
1 TBSP BBQ Sauce
Tsp Coconut Oil
Fry the Onions and Peeper in the oil for 5 minutes. Add the beans, bbq sauce and cajun spice and stir until hot.
Place the open romaine lettuce on a plate and pour in the pepper, onion and bean mix.
The sprinkle over the diced tomatoes and fresh coriander.
Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks