Patate douce rôtie fumée, oignon rouge et haricots à l’œil noir, relevés d’un filet crémeux au tahini et à la noix de coco, et parsemés de noix de coco grillées. Tout sur une plaque, presque rien à laver.
Black-Eyed Bean & Sweet Potato Traybake with Tahini Coconut Drizzle
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Category
Dessert
Cuisine
Fusin
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
Smoky roasted sweet potato, red onion and black-eyed beans, finished with a creamy tahini and coconut drizzle and a scattering of toasted coconut. One tray, very little washing up.
Author:AK
Ingredients
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2 medium sweet potatoes, cut into chunks
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2 red onions, cut into wedges
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1 tbsp RAWGORILLA Raw Organic Virgin Coconut Oil, melted
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1 tsp smoked paprika
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1 tsp ground cumin
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½ tsp salt
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500g cooked black-eyed beans (about 225g dried Blackeye Beans, soaked and cooked as on the pack)
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100g kale, tough stalks removed
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3 tbsp RAWGORILLA Organic Light Sesame Tahini
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3 tbsp RAWGORILLA Organic Coconut Milk
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1 tbsp lemon juice
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1 tsp RAWGORILLA Organic Coconut Aminos
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2 tbsp Toasted & Unsweetened Coconut Slices, to serve
Directions
Heat the oven to 200°C (180°C fan).
Toss the sweet potato and red onion with the coconut oil, paprika, cumin and salt, and spread out on a large baking tray.
Roast for 25 minutes, until the sweet potato is starting to soften and colour.
Add the black-eyed beans and kale to the tray, toss everything together and roast for another 10 minutes, until the sweet potato is tender and the kale is crisp at the edges.
Meanwhile, whisk the tahini, coconut milk, lemon juice and coconut aminos together. Add a splash of water if it’s too thick to drizzle.
Drizzle the sauce over the traybake and scatter with the toasted coconut slices.
