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Wild & The Moon PeruvianBowl

3/4 dried red beans

4 tbsp olive oil

2 garlic cloves peeled & chopped

2 celery stalk washed and finely chopped

1 red onion peeled and finely chopped

1 red bell pepper diced

1 litre of water

2 bay leaves

1 sprig fresh thyme washed

1 tsp cumin seeds

1 tsp paprika

2 small sweet potatoes peeled and cut into cubes

75g kale washed and shredded

1 cup quinoa

1 cup brown rice

1 tbsp pumpkin seeds

1 tbsp sunflower seeds

1 tbsp lemon juice

Salt and pepper

To serve

Small handful of chopped flat leaf parsley and coriander

Ontop : Pico de gallo (mix in a bowl)

1 avocado diced

1 ripe tomatoes diced

1/2 red onions finely chopped

Few coriander leaves chopped

1 tsp mild chilli powder

1 tsp paprika flakes

3 tbsp EV olive oil

1 tbsp lemon juice

Salt and pepper

Directions

Soak dried beans in a bowl of cold water overnight. Drain and out beans in large saucepan of fresh water bring to boil and boil for 10 mins then simmer for 1.5 hours. drain, preheat the oven to 180C

Heat 1 tbsp of the oil in large saucepan over low heat and fry garlic, celery and red onion until the onion is translucent. Add the diced bell pepper and cook for about 10 mins until soft. Add the water bay leaves thyme and spices. Meanwhile drizzle the sweet potatoes cubes with 2 tbsp of oil and roast in oven for 20

Mins. Add the red beans, sweet potatoes and kale to the saucepan and simmer until the veg are very tender.

While the veg are simmering, rinse the quinoa and rice under running water. Cook in separate saucepan of boiling salted water .. 10 mins for quinoa and 30 mins for the rice until tender. Drain and transfer both to a bowl, stir in seeds lemon juice and remaining 1 tbsp olive oil and mix well. Season with salt and pepper. remove bay leaves and serve the veg with the rice and quinoa. scatter over the parsley and coriander and accompany each serving with a generous spoonful of pico de gallo.


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