Caribbean Bean Bowl & Herby Wedges with Salsa, Toasted Coconut & Lime Yoghurt
Lean Protein | Healthier Carbs | Packed with Veggies
If you're into the idea of "bowls", give this nutritionally balanced bean bowl a try! We've transformed these humble beans by combining them with garlic, tomatoes and jerk seasoning. Trust us, you'll be licking the bowl clean!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
½ sachet
garlic & herb seasoning
1
red onion
2 clove
garlic
1
capsicum
½
lime
1 tin
red kidney beans
1 packet
shredded coconut
(Contains Sulphites;)
1 sachet
tomato paste
1 sachet
mild Caribbean jerk seasoning
pinch
chilli flakes
1 tub
vegetable stock pot
1 bag
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains Milk;)
1
cucumber
1
tomato
1 bag
coriander
Not included in your delivery
olive oil
¾ cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place on an oven tray lined with baking paper. Add the garlic & herb seasoning (see ingredients), a pinch of pepper and a drizzle of olive oil. Toss to coat and bake until tender, 20-25 minutes.
TIP: Cut the potato to size so it cooks in time.
While the wedges are baking, thinly slice the red onion. Finely chop the garlic. Cut the capsicum into 1cm chunks. Zest the lime to get a generous pinch, then slice into wedges. Drain and rinse the red kidney beans. Heat a large frying pan over a medium-high heat. Add the shredded coconut and toast, stirring until golden, 2-3 minutes. Transfer to a small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 3-4 minutes. Add the garlic, capsicum, tomato paste, mild Caribbean jerk seasoning and chilli flakes (if using) and cook until fragrant, 1-2 minutes. Add the kidney beans, water and vegetable stock pot. Reduce the heat to medium and simmer until thickened, 8-10 minutes. Lightly crush the beans with a potato masher or fork. Add the baby spinach leaves and stir until wilted. Season to taste. Remove the pan from the heat.
While the beans are cooking, combine the Greek yoghurt and a squeeze of lime juice in a small bowl. Season with salt and pepper.
Roughly chop the cucumber, tomato and coriander. Add to a medium bowl with the lime zest, a squeeze of lime juice and a drizzle of olive oil. Toss to combine and season with salt and pepper.
TIP: Add more or less lime zest to taste.
Divide the Caribbean beans, wedges and salsa between bowls. Top with the lime yoghurt. Garnish with the shredded coconut and any remaining lime wedges.
