Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
1409 / 336
Fats (g)
3.1
of which saturated (g)
0.1
Carbohydrates (g)
66
of which sugars (g)
20
Fibers (g)
10.1
Proteins (g)
12.4
Salt (g)
2.6
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep and roast
Preheat the oven to 220°C/200°C fan. Peel and chop the onion to wedges. Chop the bell pepper into chunks. Peel and chop the carrots to cubes. Chop the zucchini into chunks. Add the vegetables onto a lined baking tray. Drizzle with oil, then toss until coated. Roast for 25-30 min until nicely browned.
2 Cook quinoa
Meanwhile, place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.
3 Prepare beans
Meanwhile, rinse and drain the blackbeans. Peel and mince the garlic and red onion. Heat a drizzle of oil in a saucepan over a medium heat. Add the garlic, onion and beans. Cook for 2 min. Add the tomato passata, sugar, soy sauce, oregano, smokedpaprika, chipotle, salt, and pepper. Bring to a boil, cover, reduce the heat to low and simmer for 10-15 min.
4 Serve
Season the roasted vegetables with salt. Divide the quinoa among plates. Top with the roasted vegetables and barbecue beans.