Bean Pot (AU)
The baked potato is replaced in this one
By roast sweet potato and parsnip
The kidney beans replaced by canellini
An unusual sweet slightly curried dish
(Made and tested 14 times)
2 Servings
Ingredients
- Oil (1 Tbsp)
- Onions (2 med)
- Apples (2)
- Tomato Puree (3 Tbsp)
- Cider Vinegar (2 Tbsp)
- Mustard (1 Tsp)
- Oregano (1 Tsp)
- Cumin (1 Tsp)
- Brown Sugar (1 Tsp)
- Canellini Beans (1 can)
- Sweet Potatoes (2 med)
- Parsnips (2 med)
- Carrots (2 med)
- Greek Yogurt (opt)
- Stock (1 cube)
Method
| Peel and chop into large chunks 2 med carrots and 2 med parsnips |
| Turn on the oven to 200c |
| Add 1 Tbsp of oil to a baking tray then add the carrots and parsnips |
| Mix the carrots and parsnips around in the oil then sprinkle with celery salt |
| Place baking tray in the oven for 30 minutes |
| Take a large saucepan or pref casserole pan and heat up 1 Tbsp of oil |
| Slice 2 med onions and add to pan |
| Grate 2 med apples and add to the pan |
| Grate 2 med carrots and add to the pan |
| Crumble 1 stock cube into the pan |
| Give it a good mix |
| Cook for 5 minutes |
| Add 3 Tbsp of tomato puree |
| Add 1 tsp of mustard |
| Add 2 Tbsp of cider vinegar |
| Add 1 tsp of cumin |
| Add 2 tsp of dried oregano |
| Add 1 tsp of brown sugar |
| Finally add a can of canellini beans and a cup of water |
| cover and leave cooking on low for 15 minutes |
Complete Combinations
Eggvocado (AU)
Vitals - Vegetarian
Avocado
Eggs
Wholemeal Bread
Rocket/Arugula
(1402 cals)