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Jerk Black Bean Bowl & Spiced Wedges

Jerk Black Bean Bowl & Spiced Wedges

with Toasted Coconut & Lemon Yoghurt

Vegetarian
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Tonight, put together a bountiful bowl full of Caribbean flavours! With spiced black beans, zingy lemon yoghurt, potato wedges and a cucumber salsa, every bite of this bright meal is as good as the next!

Tags:Veggie
Allergens:SulphitesMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

½ sachet

garlic & herb seasoning

1

red onion

2 clove

garlic

1

capsicum

½

lemon

1 tin

black beans

1 packet

shredded coconut

(ContainsSulphitesMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

tomato paste

1 sachet

mild Caribbean jerk seasoning

1 pinch

chilli flakes

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

Greek-style yoghurt

(ContainsMilk)

1

cucumber

1

tomato

1 bunch

coriander

Not included in your delivery

olive oil

¾ cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2360 kJ
Fat19.5 g
of which saturates9.9 g
Carbohydrate72.4 g
of which sugars21.1 g
Dietary Fibre0 g
Protein22.3 g
Cholesterol0 mg
Sodium2070 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place on an oven tray lined with baking paper. Sprinkle over the garlic & herb seasoning (see ingredients), drizzle with olive oil and season with pepper. Toss to coat and bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.

2

While the wedges are baking, thinly slice the red onion. Finely chop the garlic. Cut the capsicum into 1cm chunks. Zest the lemon to get a pinch, then slice into wedges. Drain and rinse the black beans. Heat a large frying pan over a medium-high heat. Add the shredded coconut and toast, stirring, until golden, 2-3 minutes. Transfer to a bowl.

3

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 3-4 minutes. Add the capsicum, garlic, tomato paste, mild Caribbean jerk seasoning and chilli flakes (if using) and cook until fragrant, 1-2 minutes. Add the black beans, water and vegetable stock powder, then reduce the heat to medium and simmer until thickened, 8-10 minutes. Lightly crush the beans with a potato masher or fork. Add the baby spinach leaves, stir until wilted, then season to taste. Remove from the heat.

4

While the black beans are cooking, combine the yoghurt and a squeeze of lemon juice in a small bowl. Season with salt and pepper.

5

Roughly chop the cucumber, tomato and coriander. In a medium bowl, combine the cucumber, tomato, coriander, lemon zest, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. TIP: Use as much or little lemon zest as you like depending on your taste.

6

Divide the jerk black beans, cucumber salsa and spiced potato wedges between bowls. Drizzle with the lemon yoghurt. Garnish with the toasted coconut and serve with any remaining lemon wedges.