Dean Edwards' roasted vegetable feijoada recipe

Recipes

Dean Edwards

Bacofoil teamed up with TV chef Dean Edwards to create a classic Brazilian soul dish with a tasty twist. Packed full of hearty and juicy vegetables, it’s the perfect healthy midweek meal to share with friends and family.

Ingredients

700 g sweet potatoes peeled and cubed
1 green pepper, cut into 8
1 red pepper, cut into 8
0.5 red onion finely diced
1 green chilli chopped
2 juice from a whole lime
30 ml olive oil
2 tbsp coriander chopped
1 Sour cream for serving

24.7 oz sweet potatoes peeled and cubed
1 green pepper, cut into 8
1 red pepper, cut into 8
0.5 red onion finely diced
1 green chilli chopped
2 juice from a whole lime
1.1 fl oz olive oil
2 tbsp coriander chopped
1 Sour cream for serving

24.7 oz sweet potatoes peeled and cubed
1 green pepper, cut into 8
1 red pepper, cut into 8
0.5 red onion finely diced
1 green chilli chopped
2 juice from a whole lime
0.1 cup olive oil
2 tbsp coriander chopped
1 Sour cream for serving

For spice

1 onion diced
3 cloves garlic crushed
2 tsp smoked paprika
1 tsp (heaped) ground coriander
4 sprigs fresh thyme

1 onion diced
3 cloves garlic crushed
2 tsp smoked paprika
1 tsp (heaped) ground coriander
4 sprigs fresh thyme

1 onion diced
3 cloves garlic crushed
2 tsp smoked paprika
1 tsp (heaped) ground coriander
4 sprigs fresh thyme

For the spice

2 tbsp tomato puree
400 g (x2) tins black beans drained
500 ml vegetable stock

2 tbsp tomato puree
14.1 oz (x2) tins black beans drained
17.6 fl oz vegetable stock

2 tbsp tomato puree
14.1 oz (x2) tins black beans drained
2.1 cups vegetable stock

For flavour/salsa

100 g baby plum tomatoes
150 g roasted red pepper from a jar

3.5 oz baby plum tomatoes
5.3 oz roasted red pepper from a jar

3.5 oz baby plum tomatoes
5.3 oz roasted red pepper from a jar

Details

Cuisine: Brazilian
Recipe Type: Dinner
Difficulty: Medium
Preparation Time: 20 mins
Cooking Time: 80 mins
Serves: 4

Step-by-step

Place the cubed sweet potato, pepper and red onion into a bowl then drizzle on the oil and a sprinkling of salt and pepper then stir well to cover.
Take a piece of non-stick foil then line a roasting tin with the dull non-stick side facing up.
Scatter on the vegetables then cook in a pre heated oven set at 190°C/Gas Mark 5 for 30-35 minutes.
Gently cook the diced onion and garlic in a large saucepan with a dash of oil for five minutes, then add in the paprika, coriander, thyme and puree. Cook for a minute, then add in the beans and stock before bringing up to a simmer.
Finally, add in the roasted vegetables from the non-stick foil-lined tray and cook for 40 minutes.
Meanwhile, to make the salsa, finely chop the tomatoes, peppers, onion, chilli and coriander and place into a bowl. Season, then dress with lime juice and olive oil.
Serve the feijoada with some wholegrain rice, a dollop of sour cream, the salsa and some fresh coriander.