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

Vegetarian
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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
Allergens:SulphitesMilk

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

(ContainsSulphites)

1 sachet

tomato paste

1 sachet

mild Caribbean jerk seasoning

(ContainsSulphites)

¾ cup

chilli flakes

1 bag

vegetable stock pot

1 packet

baby spinach leaves

1

Greek-style yoghurt

(ContainsMilk)

1

cucumber

1 bag

tomato

coriander

Not included in your delivery

olive oil

1 tub

water

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

While the beans are cooking, combine the Greek yoghurt and a squeeze of lime juice in a small bowl. Season with salt and pepper.

5

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.

6

Divide the Caribbean beans, wedges and salsa between bowls. Top with the lime yoghurt. Garnish with the shredded coconut and any remaining lime wedges.