Dean Edwards' roasted vegetable feijoada recipe
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
- 1 onion diced
- 3 cloves garlic crushed
- 2 tsp smoked paprika
- 1 tsp (heaped) ground coriander
- 4 sprigs fresh thyme
- 2 tbsp tomato puree
- 400 g (x2) tins black beans drained
- 500 ml vegetable stock
- 100 g baby plum tomatoes
- 150 g 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.