adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Veggie feijoada with sweet potato & kidney beans
0 Likes
Total Time:
35 minutes
Vibrant vegetarian Feijoada with sweet potato, black beans, peppers, and coriander for a flavorful twist. Kidney beans provide essential iron for energy.
Ingredients:
  • 160 g brown rice
  • 200 g sweet potato
  • 2 red onions
  • 2 cloves of garlic
  • 1 red pepper
  • ½ a courgette
  • olive oil
  • ½ x 200 g tin of kidney beans
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ a bunch of fresh coriander (15g)
  • 4 ripe tomatoes
  • 50 g fat-free natural yoghurt
Instructions:
  • - Cook the rice in a pan with cold water until just cooked, then drain and season. Set aside. - Boil sweet potato in water until tender, then drain and set aside. - Sauté sweet potato, onions, peppers, and courgette in olive oil until slightly charred. - Add beans and cook for 1 minute, then add garlic, coriander, and paprika. - Stir in tomatoes, coriander stalks, reserved bean liquid, and water. Simmer until vegetables are soft. - Adjust seasoning, stir in most of the coriander leaves, and serve with rice, yogurt, and remaining coriander leaves on top.

Similar Recipes