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!
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garlic & herb seasoning
shredded coconut(ContainsSulphitesMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
mild Caribbean jerk seasoning
vegetable stock powder
baby spinach leaves
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.
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.
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.
While the black beans are cooking, combine the yoghurt and a squeeze of lemon juice in a small bowl. Season with salt and pepper.
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.
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.