HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaribbean Bean Bowl & Herby Wedges With Salsa, Toasted Coconut & Lime Yoghurt
Caribbean Bean Bowl & Herby Wedges with Salsa, Toasted Coconut & Lime Yoghurt

Caribbean Bean Bowl & Herby Wedges with Salsa, Toasted Coconut & Lime Yoghurt

Lean Protein | Healthier Carbs | Packed with Veggies

Read more

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!

Tags:VeggieBalancedNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal

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.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



½ sachet

garlic & herb seasoning


red onion

2 clove






1 tin

red kidney beans

1 packet

shredded coconut


1 sachet

tomato paste

1 sachet

mild Caribbean jerk seasoning


¾ cup

chilli flakes

1 bag

vegetable stock pot

1 packet

baby spinach leaves


Greek-style yoghurt




1 bag



Not included in your delivery

olive oil

1 tub


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2411 kJ
Fat17.5 g
of which saturates9.9 g
Carbohydrate70.5 g
of which sugars29.6 g
Dietary Fibre0 g
Protein22.7 g
Cholesterol0 mg
Sodium2045 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.