Barbecue Blackbeans with Roasted Vegetables and Quinoa

with Roasted Vegetables and Quinoa

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Instructions

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1 Cut and roast

Preheat the oven to 225°C . Peel and cut onion to wedges. Cut bell pepper to chunks. Peel and cut carrots to cubes. Cut zucchini to chunks. Place the veggies to an oven tin lined with baking paper. Coat with oil. Roast in the oven for 25-30 minutes until nicely browned.

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2 Cook quinoa

Meanwhile, place quinoa in a bowl and cover with warm water to rinse the quinoa. Pour into a colander (with very small holes) and drain. Measure the water to a medium saucepan and bring to a boil. Add quinoa and salt. Simmer, covered, for 15 minutes until the liquid is absorbed.

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3 Prepare beans

Prepare the barbecue beans. Pour black beans into a colander, rinse and drain. Peel and mince garlic cloves and red onion. Heat oil in a saucepan. Add garlic , onion and drained beans. Cook for 2 minutes. Add tomato passata, sugar, soy sauce, oregano, smoked paprika, chipotle, salt, and pepper. Bring to a boil, cover, reduce the heat to low and allow to bubble lightly for 10-15 minutes.

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4 Season and serve

Season the roasted vegetables with salt. Divide the quinoa to plates. Top with roasted veggies and barbecue beans.

Tips for fussy eaters

Serve their beans and veggies without sauce, and perhaps with cooked rice.

Pro tip

Spice it up with hot sauce on top!

Spicy and tangy bean dish

Cooking Time: 40 min

Cals 735 · Prot 25.2 · Carbs 100.3 · Fat 29

Ingredients

Number of people

Quinoa

White quinoa 100.00 Grams
Water 300.00 ML
Salt 0.50 Tsp

Veggies

Red onion 1.00 Pieces
Red bell pepper 1.00 Pieces
Carrot 1.00 Pieces
Zucchini small 1.00 Pieces
Olive oil 2.00 Tbsp
Salt 0.75 Tsp

Sauce

Black beans 300.00 Grams
Garlic cloves 2.00 Pieces
Red onion 1.00 Pieces
Olive oil 1.00 Tbsp
Tomato passata 150.00 Grams
Brown sugar 10.00 Grams
Soy sauce 15.00 ML
Dried oregano 2.00 Grams
Smoked paprika powder 2.00 Grams
Chipotle powder 1.00 Grams
Salt 1.00 Tsp
Black pepper 0.75 Tsp

Spicy and tangy bean dish

Cooking Time: 40 min

Cals 735 · Prot 25.2 · Carbs 100.3 · Fat 29

Instructions

photo

1 Cut and roast

Preheat the oven to 225°C . Peel and cut onion to wedges. Cut bell pepper to chunks. Peel and cut carrots to cubes. Cut zucchini to chunks. Place the veggies to an oven tin lined with baking paper. Coat with oil. Roast in the oven for 25-30 minutes until nicely browned.

photo

2 Cook quinoa

Meanwhile, place quinoa in a bowl and cover with warm water to rinse the quinoa. Pour into a colander (with very small holes) and drain. Measure the water to a medium saucepan and bring to a boil. Add quinoa and salt. Simmer, covered, for 15 minutes until the liquid is absorbed.

photo

3 Prepare beans

Prepare the barbecue beans. Pour black beans into a colander, rinse and drain. Peel and mince garlic cloves and red onion. Heat oil in a saucepan. Add garlic , onion and drained beans. Cook for 2 minutes. Add tomato passata, sugar, soy sauce, oregano, smoked paprika, chipotle, salt, and pepper. Bring to a boil, cover, reduce the heat to low and allow to bubble lightly for 10-15 minutes.

photo

4 Season and serve

Season the roasted vegetables with salt. Divide the quinoa to plates. Top with roasted veggies and barbecue beans.

Tips for fussy eaters

Serve their beans and veggies without sauce, and perhaps with cooked rice.

Pro tip

Spice it up with hot sauce on top!

Ingredients

Number of people

Quinoa

White quinoa 100.00 Grams
Water 300.00 ML
Salt 0.50 Tsp

Veggies

Red onion 1.00 Pieces
Red bell pepper 1.00 Pieces
Carrot 1.00 Pieces
Zucchini small 1.00 Pieces
Olive oil 2.00 Tbsp
Salt 0.75 Tsp

Sauce

Black beans 300.00 Grams
Garlic cloves 2.00 Pieces
Red onion 1.00 Pieces
Olive oil 1.00 Tbsp
Tomato passata 150.00 Grams
Brown sugar 10.00 Grams
Soy sauce 15.00 ML
Dried oregano 2.00 Grams
Smoked paprika powder 2.00 Grams
Chipotle powder 1.00 Grams
Salt 1.00 Tsp
Black pepper 0.75 Tsp
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