Mexican-inspired flavours meet mediterranean home comforts. Here’s what Mindful Chef have in store for you this week.
Smoky chimichurri & black beans with sweet potato
Sweet, creamy, smoky – this simple dish is loaded with flavour. Roasted sweet potatoes, brimming with vitamin A, are topped with fibre-packed spiced black beans, smoky chimichurri and a decadent coconut yoghurt.
Ingredients (Serves 2)
- 120g cherry tomatoes
- 1 brown onion
- 1 red pepper
- 1 tbsp Mindful Chef Mexican spice mix
- 1 vegetable stock cube
- 240g black beans (drained)
- 2 garlic cloves
- 2 spring onions
- 2 tbsp Belazu smoky chimichurri
- 2 tbsp oil
- 300g sweet potato
- 40g rocket
- 80g coconut yoghurt
Macros
146g carbs • 52g fat • 34g protein
Method
1. Preheat the oven to 220C / gas mark 7 and boil a kettle.
2. Cut the sweet potato in half lengthways and put in a saucepan, cover with boiling water and simmer for 10 mins. Then carefully remove from the water and place on a baking tray, rub each half with 1/2 tbsp oil, a sprinkle of sea salt and place in the oven for 15-20 mins until softened.
3. Dice the brown onion and finely chop or crush the garlic. Roughly dice the red pepper and halve the cherry tomatoes. Drain the black beans. Dissolve the vegetable stock cube in a jug with 150ml boiling water.
4. Heat a frying pan with 1 tbsp oil on a medium heat and cook the onion for 3 mins, then add the garlic and Mexican spice mix for a further 2 mins. Add the red pepper, cherry tomatoes, black beans, half of the smoky chimichurri and the vegetable stock to the pan and mix well. Turn the heat down to a gentle simmer and cook for 10 mins, until thickened, adding more water if needed.
5. Thinly slice the spring onions. In a bowl mix together the remaining chimichurri with 1/2 tbsp oil.
6. Place the sweet potato halves on two warm plates and top with the spiced black beans and a spoonful of coconut yoghurt. Serve alongside the rocket, sprinkled with the spring onions. Drizzle over the remaining smoky chimichurri sauce.
Roasted pesto salmon & Mediterranean-style lentils
Slathered in peppery basil pesto, sprinkled with pine nuts and baked until irresistibly golden, our sustainably sourced salmon is a decadent partner for tomato-stewed lentils. Plump black olives and fibre-packing courgette add Mediterranean vibes.
Ingredients (Serves 2)
- 1/2 vegetable stock cube
- 15g pine nuts
- 1 red pepper
- 1 tbsp Belazu sundried tomato paste
- 1 tbsp vegan basil pesto
- 1 tsp oil
- 200g courgette
- 200g passata
- 240g lentils in water (drained)
- 2 tsp dried Italian herbs
- 2 x 150g salmon fillet (skin on)
- 30g Belazu naturally-ripened pitted black olives
- 40g spinach
Macros
67g carbs • 44g fat • 64g protein
Method
1. Preheat the oven to 200C / fan 180C / gas mark 6 and boil a kettle. Thinly slice the courgette and cut into half moons. Roughly dice the red pepper.
2. Place the salmon fillets on a baking tray, spread over the basil pesto and sprinkle over the pine nuts. Place in the oven for 8-10 mins until cooked through.
3. Heat a medium-sized pan with 1 tsp oil on a medium heat and cook the red pepper and courgette for 3 mins until softening.
4. Meanwhile, drain and rinse the lentils and cut the black olives in half.
5. Add the passata, lentils, black olives, sundried tomato paste, dried Italian herbs, spinach and 50ml boiling water to the courgette and pepper pan. Crumble in the half vegetable stock cube, stir well and simmer for 5 mins until the sauce has thickened. Season with black pepper to taste.
6. Spoon the vegetable lentils into two warm bowls and top with the pesto coated salmon fillets.
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