brazillian-sweet-potato-veijoada-239814fe.pdf

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Brazilian Sweet Potato Veijoada Bake with Shallot Salsa Salad
Feijoada is a traditional Brazilian meat stew eaten daily with
black beans! And veijoada is our very own vegetarian take on this.
If you’re not going to take part in the Summer Games, the next
best thing is putting your feet up and enjoying some delicious
Brazilian fodder!
45 mins
gluten
free
healthy
veggie
spicy
Sweet Potato
(1)
Onion
(1)
Yellow Pepper
(1)
Coriander
(1 bunch)
Garlic Clove
(2)
Green Chilli
(1 tsp)
Organic Black
Ground
Beans (1 tin) Cumin (1/2 tbsp)
Smoked Paprika Vegetable Stock
(1/2 tbsp)
Pot (1)
Water
(400ml)
Cheddar Cheese
(4 tbsp)
Vine Tomato
(2)
Echalion Shallot
(1)
Baby Gem
Lettuce (1)
Lime
(1)
2 PEOPLE INGREDIENTS
•
Sweet Potato, chopped
•
Onion, chopped
•
Yellow Pepper, chopped
•
Coriander, chopped
•
Garlic Clove, grated
•Green
Chilli, chopped
•
Organic Black Beans
•
Ground Cumin
Energy
Allergens:
Celery, Sulphites, Milk.
1
1
1
1 bunch
2
1 tsp
1 tin
1/2 tbsp
Fat
•
Smoked Paprika
•
Vegetable Stock Pot
•
Water
•
Cheddar Cheese
•
Vine Tomato, chopped
•
Echalion Shallot, chopped
•
Baby Gem Lettuce, sliced
•
Lime
Carbs
76 g
13 g
Sugar
20 g
3g
Protein
44 g
8g
1/2 tbsp
1
400ml
4 tbsp
2
1
1
1
Salt
3g
0g
Our fruit and veggies may need a little
wash before cooking!
Did you know...
Echalion shallots are a cross between
onions and normal shallots!
Nutrition as per prepared and listed ingredients
Per serving
Per 100g
593 kcal / 2503 kJ
104 kcal / 438 kJ
11 g
2g
Sat. Fat
2g
0g
1
1
Pre-heat your oven to 220 degrees. Peel and chop the
sweet potato
into small
Vegetable Stock Pot Ingredients:
Water, Salt, Yeast
Extract, Glucose Syrup, Carrot Juice [7%], Dried Onion
[4%], Sugar, Garlic Powder [contains
Sulphites],
Stabiliser [Tara Gum],
Celery
Salt,
Celery
Powder,
Carrot, Parsley, Ground Turmeric, Ground White Pepper.
2
peel and chop into roughly 1cm pieces. Remove the core from the
yellow pepper
and chop into 2cm pieces. Finely chop the
coriander
stalks and roughly chop the
leaves (keep them separate). Peel and grate the
garlic
(or use a garlic press if you
have one). Cut the
chilli
in half lengthways and remove the seeds. Finely chop.
Empty the
black beans
into a sieve or colander and rinse under some cold water.
2
Now time to prepare your vegetables. Chop the
onion
in half through the root,
2cm chunks. Place on a baking tray with a glug of
oil
and a pinch of
salt,
pop into
your oven to roast for 20-25 mins until cooked and slightly crispy.
Tip:
If you remove
them from the oven and they aren’t quite cooked, just pop them back in for 5 mins
longer.
3
Put your chopped
onion
in a large frying pan on medium heat with a drizzle
3
of
oil
and cook for 5 mins (if it gets a bit brown, don’t worry, it will just add to the
flavour). Then add your chopped
pepper
to the pan and cook for another 5 mins.
Once your
peppers
and
onions
are slightly browned, add your
coriander
stalks,
grated
garlic
and chopped
chilli
(add less if you’re not a huge fan of spice!). Throw
in the
cumin
and
paprika,
stir everything together and cook for 1 minute before
adding your drained
black beans, vegetable stock pot
and
water
(as specified in
the ingredient table above). Bring to a simmer and gently bubble away for 10-15
mins until the sauce has reduced by half.
Chop the
tomatoes
into small 1cm pieces. Cut the
shallot
in half through the root,
peel and then finely chop into �½cm pieces (if you can!). Chop the
baby gem lettuce
in half lengthways, remove the root, then slice into roughly 1cm wide slices.
4
While your veijoada is cooking, grate the
cheddar cheese
and keep to the side.
5
Grate the
lime zest
into a large bowl, squeeze in the
lime juice
and add in your
6
roasted
sweet potatoes
from the oven. Pre-heat your grill to high. Arrange your
sweet potato
on top of the
veijoada mixture
and sprinkle over your grated
cheese.
Pop under your grill for 3-5 mins until the
cheese
has melted.
6
Spoon your cooked
veijoada mixture
into an ovenproof dish, then remove your
7
Serve your
veijoada bake
in bowls with your
salad
on the side and your
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chopped
shallot.
Add a drizzle of
oil,
a pinch of
salt,
a good grind of
black pepper
and a pinch of
sugar
(if you have any). Mix together with a fork then add in your
tomatoes
and
baby gem lettuce.
Leave to the side.
coriander
leaves sprinkled over the top. Enjoy!

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