Roasted Vegetable Feijoada

Looking for a simple main course when entertaining friends, we got you covered with this delicious Brazilian inpired dish.

These roasted veggies are full of color and sunshine, just like Brazil itself! I toss a mix of sweet potatoes, bell peppers, onions, and butternut squash with olive oil, garlic, paprika, and a good squeeze of lemon. A sprinkle of fresh parsley and a pinch of chili at the end makes everything pop. It’s an easy, feel-good vegetarian dish that’s perfect on its own or with some rice on the side.

Ingredients

• 2 Sweet Potatoes

• 1 Small Butternut Squash

• 1 Red Bell Pepper

• 2 Red Onions

• 400g can of black beans

• 2 x 400g can chopped tomatos

• 2 clove garlic

• 1 tbsp tomato puree

• 1 red chilli

• Handful fresh parsley

• 1 tsp paprika

• 20g dark chocolate

• 1 heaped tsp soft brown sugar

• Juice from 1 lemon

• Seasoning

  
  

Directions

1. Pre-heat the oven to 180o fan (200oC / 400oF)

2. Deseed and dice the pepper. Peel and duce cube the sweetbpotatoes. Peel and de seed the butternut squash. Dice and cube the squash. Add all these veg to a baking tray with some olive oil. Bake for approx 40 minutes.

3. In a pan add some olive oil and then chop the onions, garlic and add to the oil on a medium heat for five minutes. De seed the chilli and dice. Add the chilli to the mix together with the puree, and fry for a few minutes.

4. Chop a hanful of fresh parsley add to the mix.

5. Add the paprika, and then season.

6. Drain and rinse the black beans and add them into the mix follwed oby the cans of chopped tomatoes.

7. Add the dark chocolate and the sugar and allow to simmer for about five minutes.

8. Add the roast vegeteablesto the mix and let it simmer for ten minutes by then you should be ready to serve.