Bowl de alubias negras
Restaurants | Vegetarian

Black bean bowl with roasted sweet potato and tahini sauce  

Ingredients:

Black bean bowl with roasted sweet potato and tahini sauce

  • 2 medium sweet potatoes
  • 200 g cooked black beans
  • Half a hearty cabbage
  • 200 g paris mushrooms
  • 2 tablespoons toasted sliced almonds
  • 1 tablespoon toasted white sesame seeds
  • 1 teaspoon dried rosemary
  • Olive oil
  • Salt
  • Juice of half a lemon
  • 1 clove of garlic
  • 1 sprig of thyme
  • For the sauce
  • 2 tablespoons of tahini
  • 4 tablespoons of water
  • Salt
  • Pepper
  1. Preheat the oven to 180C.
  2. On a baking tray place the sweet potatoes peeled and cut into sticks, a drizzle of olive oil, salt and rosemary. Roast for 25 minutes with the grids on.
  3. Meanwhile, cut the cabbage into thin julienne strips, place in a salad bowl with salt and lemon juice. Mash vigorously until tender and smooth. Add the black beans and mix together.
  4. In a non-stick pan place a drizzle of olive oil, the sliced mushrooms and thyme. Sauté until golden brown. Add them to the bean and cabbage mixture.
  5. Prepare the tahini sauce by mixing all the ingredients well in a bowl.
  6. Assemble the bowl by mixing the bean, cabbage and mushroom mixture with the sweet potato sticks, sprinkle with the sliced almonds and the sesame seeds and serve with the tahini sauce on top.

By Mafalda Almeida

Method:

Black bean bowl with roasted sweet potato and tahini sauce

  • 2 medium sweet potatoes
  • 200 g cooked black beans
  • Half a hearty cabbage
  • 200 g paris mushrooms
  • 2 tablespoons toasted sliced almonds
  • 1 tablespoon toasted white sesame seeds
  • 1 teaspoon dried rosemary
  • Olive oil
  • Salt
  • Juice of half a lemon
  • 1 clove of garlic
  • 1 sprig of thyme
  • For the sauce
  • 2 tablespoons of tahini
  • 4 tablespoons of water
  • Salt
  • Pepper
  1. Preheat the oven to 180C.
  2. On a baking tray place the sweet potatoes peeled and cut into sticks, a drizzle of olive oil, salt and rosemary. Roast for 25 minutes with the grids on.
  3. Meanwhile, cut the cabbage into thin julienne strips, place in a salad bowl with salt and lemon juice. Mash vigorously until tender and smooth. Add the black beans and mix together.
  4. In a non-stick pan place a drizzle of olive oil, the sliced mushrooms and thyme. Sauté until golden brown. Add them to the bean and cabbage mixture.
  5. Prepare the tahini sauce by mixing all the ingredients well in a bowl.
  6. Assemble the bowl by mixing the bean, cabbage and mushroom mixture with the sweet potato sticks, sprinkle with the sliced almonds and the sesame seeds and serve with the tahini sauce on top.

By Mafalda Almeida

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