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Brazilian Sweet Potato 'Veijoada' Bake

Brazilian Sweet Potato 'Veijoada' Bake

with Shallot Salsa Salad

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Feijoada is a traditional Brazilian meat stew eaten daily with black beans. It come from the Portuguese word feijão for beans. We've given this a HelloFresh spin with our very own 'veijoada' veggie bake. So put your feet up and enjoy some delicious Brazilian fodder!

Tags:SpicyVeggie
Allergens:CelerySulphitesMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit(s)

Sweet Potato

1 unit(s)

Onion

1 unit(s)

Yellow Pepper

1 bunch(es)

Coriander

2 unit(s)

Garlic Clove

½ unit(s)

Green Chilli

1 tin(s)

Black Beans

½ tbsp

Ground Cumin

½ tbsp

Smoked Paprika

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

30 grams

Cheddar Cheese

(ContainsMilk)

2 unit(s)

Vine Tomatoes

1 unit(s)

Echalion Shallot

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Lime

Not included in your delivery

400 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2165 kJ
Energy (kcal)510 kcal
Fat11.0 g
of which saturates5.0 g
Carbohydrate82 g
of which sugars31.0 g
Protein25 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Sieve
Frying Pan
Grater
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220 degrees. Peel and chop the sweet potato into small 2cm chunks. Place on a lined baking tray with a glug of oil and a pinch of salt, pop on the top shelf of your oven for 20-25 mins until slightly crispy. Tip:If you remove them from the oven and they aren't quite cooked, just pop them back in for 5 mins more.

2

Cut the onion in half through the root, peel and chop into roughly 1cm pieces. Remove the core from the yellow pepper and chop into 2cm pieces. Finely chop the coriander stalks and roughly chop the leaves (keep them separate). Peel and grate the garlic (or use a garlic press if you have one). Cut the chilli in half lengthways and remove the seeds, then finely chop. Empty the black beans into a sieve or colander and rinse under cold water.

3

Put your onion in a large frying pan on medium heat with a drizzle of oil and cook for 5 mins (if it gets a bit brown, don't worry, it will just add to the flavour). Next, add your pepper and cook for another 5 mins. Then add the coriander stalks, garlic and chilli (add less if you're not a huge fan of spice!). Throw in the cumin and paprika, stir everything together and cook for 1 minute before adding your black beans, vegetable stock pot and water (amount specified in the ingredient list). Bring to a simmer and gently bubble away for 10-15 mins until your veijoada has reduced by half.

4

While your veijoada is cooking, grate the cheddar cheese and keep to the side. Chop the tomato into small 1cm pieces. Cut the shallot in half through the root, peel and then finely chop into ½cm pieces (if you can!). Cut the baby gem lettuce in half lengthways, remove the root, then slice into roughly 1cm wide slices.

5

Grate the lime zest into a large bowl, squeeze in the lime juice and add your shallot. Add a drizzle of oil, a pinch of salt, a good grind of black pepper and a pinch of sugar (if you have some). Mix together with a fork then add in your tomato and baby gem lettuce. Leave to the side.

6

Spoon your cooked veijoada into an ovenproof dish, then remove your sweet potato from your oven. Preheat your grill to high. Arrange your sweet potato on top of your veijoada and sprinkle over your cheese. Pop under your grill for 3-5 mins until your cheese has melted.

7

Serve your veijoada bake in bowls with your salad on the side and your coriander leaves sprinkled over the top. Enjoy!