ROASTED VEGETABLE FEIJOADA

Serves: 4

Cost Cutting Eco Friendly Freezes Well

Know your nutrients

Calories

538 -

Fat

13.1g -

Saturates

3.7g -

Sugars

22.7g -

Salt

1.41g -

Protein

22.5g -

Carbs

87.8g -

Fibre

24.1g -

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This popular Brazilian stew by TV chef Dean Edwards will be sure to get your taste buds sambaing!

ROASTED VEGETABLE FEIJOADA Recipe: Veggie

Ingredients
Method

Ingredients:

Bacofoil Non-Stick Foil
700g sweet potatoes, peeled and cubed
1 green pepper, cut into 8
1 red pepper, cut into 8
1 red onion, peeled and cut into 8

For spice:

1 onion, diced
3 garlic cloves, crushed
2 tsp smoked paprika
1 heaped tsp ground coriander
3-4 sprigs fresh thyme
2 tbsp tomato purée
2x 400g tins black beans, drained
500ml vegetable stock

For flavour/salsa:

100g baby plum tomatoes
150g roasted red pepper from a jar
½ red onion, finely diced
1 green chilli, chopped
juice of 1 lime
30ml olive oil
2 tbs coriander, chopped
sour cream, to serve

method:

Place the cubed sweet potato, pepper and red onion into a bowl then drizzle on the oil and a sprinkling of salt and pepper then stir well to cover. Take a piece of Bacofoil Non-Stick Foil then line a roasting tin with the dull non-stick side facing up. Scatter on the vegetables then cook in a preheated oven set at 190C/Gas 5 for 30-35 minutes.
Gently cook the diced onion and garlic in a large saucepan with a dash of oil for 5 minutes, then add in the paprika, coriander, thyme and puree. Cook for a minute, then add in the beans and stock before bringing up to a simmer. Finally, add in the roasted vegetables from the Non-Stick Foil-lined tray and cook for 40 minutes.
Meanwhile, to make the salsa, finely chop the tomatoes, peppers, onion, chilli and coriander and place into a bowl. Season, then dress with lime juice and olive oil. Serve the feijoada with some wholegrain rice, a dollop of sour cream, the salsa and some fresh coriander.

Print Recipe www.bacofoil.co.uk