Today’s contributing recipe is from the one of our favourite yummy mummy Julie Montagu who is a Mum of 4 and who is known as a Yoga and a plant-based die guru. Check out her website at Flexi Foodie.
This recipe is great for cold winter nights and makes enough to serve two to three people – depending on how big you want your bowl to be.
- 125g of cooked brown rice
- 400g of cooked black beans, drained and rinsed
- A handful of coriander
- 1 garlic clove, chopped
- 1 red chilli, deseeded and chopped
- 2 inches of fresh ginger, chopped
- 3 small sweet potatoes, chopped into small chunks
- A handful of cashew nuts
- 2 small handfuls of pumpkin seeds
- Extra-virgin olive oil
- Tamari soy sauce
- 1 lime, sliced in half
- Maple agave (or your favourite natural sweetener)
Start by preheating your oven to 200C or 400F. Next, place your sweet potato chunks on an oven tray and drizzle a generous amount of olive oil over them. Roast the potatoes in the oven for 20 minutes.
Place the cashew nuts and pumpkin seeds in a separate oven dish and roast with the potatoes for the final seven minutes of the 20 minutes.
While the sweet potato and the nuts and seeds are roasting you can turn your attention to making your salad dressing. For this you will need to place the ginger, the red chilli, and the garlic in a bowl. You can then take the lime halves and squeeze as much juice as you can into the bowl. Add four tablespoons of olive oil to the mix with two tablespoons of the tamari soy sauce and two tablespoons of the maple agave – or your favourite natural sweetener! Whisk the contents of the bowl together.
Next, take a large handful of the rice and place into each bowl, alongside a large handful of the sweet potato and the black beans and the nuts and seeds. You can then pour the salad dressing over the top of each bowl and sprinkle with coriander.