Get in touch!

We'd love to hear from you! Please use the contact form on the right to send us feedback or, alternatively, use one of the methods below.

Phone

020 3151 7570

Email

hello@abeille.co.uk

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

All

ABEILLE | Cellular Blankets | The Perfect Layer

Sweet Potato & black bean chilli with zesty quinoa

Daisy

Sweet Potato & black bean chilli with zesty quinoa Being a vegetarian actually makes me excited about finding fun recipes to make that are not pasta or rice based. Whenever anyone finds out that I don't eat meat they say "but what do you eat?". It is actually very easy these days because all you have to do is type your ingredients into Google and something will come up. I was flicking through my Good Food magazine and was pleasantly surprised at how may of the recipes were in fact vegetarian! This one jumped out at me so I gave it a whirl. I decided to leave out the chilli so that Florence could try some and she loved it! Sprinke lots of delicious fresh coriander over the top for extra flavour. I served mine with cottage cheese. A very heathy wholesome meal for the whole family. 20140331-161339.jpg Ingredients... 1 tbsp rapeseed oil 2 sweet potatoes, peeled and cut into 1 inch cubes 1 Onion, chopped 2 fat garlic cloves, crushed 1 red chilli, seeds removed if you don't like it too hot, and finely chopped. (I left out the chilli so that Florence could eat it) Small bunch of coriander, stalks finely chopped, leaves roughly chopped (keep them seperate) 2 tsp each ground coriander, cumin and smoked paprika. 2 tsp chipotle paste 1 heaped tsp yeast extract 2 x 400g chopped tomatoes 400g can of black beans (I used chickpeas) 140g quinoa, cooked according to pack instructions Zest and juice of 1 lime 1 tbsp pumpkin seeds 1 ripe avocado 20140331-161347.jpg Method... Heat oven to 180c Toss the potatoes with half the oil and some seasoning on a baking tray. Bake for 30 minutes, tossing halfway through cooking, until tender. Meanwhile, heat the remaining oil in a pan, add the onion and cook for 5 minutes until soft, then add the garlic, chilli and coriander stalks. Coook everything for a further 2-3 minutes, stirring to prevent the garlic from burning. Sprinkle in the spices, stirring for 1 minute more, until aromatic. Stir in the chipotle paste, yeast extract, tomatoes and half a can of water, swirling it around the tin to wash out all the bits of tomato. Simmer the sauce, uncovered, while the sweet potato is cooking, adding a splash more water if it looks dry. 20140331-161329.jpg Add the sweet potato, black beans and seasoning to the chilli. Bubble for 5 minutes, then taste and adjust the seasoning with a squeeze of lime and a sprinkle of sugar if it needs it. Meanwhile stir the lime zest, a squeeze of lime juice, the coriander leaves and the pumpkin seeds into the quinoa. Toss the avocado in the remaining lime juice as soon as you have cut it - this will prevent it turning brown.

Enjoy! Daisy x

ABEILLE BANNER - coming soon