Sweet potato and red bean patties

Haleo — Wed, 10 Dec 2014 15:37:27 +0000

Sweet potatoes have become my new bff! Gone is the misconception that these guys are not good for you; remember these root vegetables are a wonderful source of slow releasing energy (due to their fibre and starch) and they also provide good doses of beta-carotene, vitamin C and B vitamins! These patties are sweet and full of flavour and go beautifully between iceberg lettuce leaves. Add some homemade zesty guac and salsa, rocket and portobello mushrooms and you have a truly awesome (and clean) burger!

Serves: 6-8 patties (depending on how big you fancy your patties to be)

Ingredients

4 medium sweet potatoes
4 tbsp. coconut oil
1 can red kidney beans
2 medium red onions
1 cup almond flour (or any other gf flour alternative)
2 tsp. cumin
1 tsp. salt
2 tsp. ground oregano
1 tsp. chilli powder
Dash of cinnamon

Instructions

Pre-heat oven to 180 degrees.
Wash, peel and cut the sweet potato into cubes.
In a small saucepan on a moderate heat, melt 2 tbsp of coconut oil.
Place the sweet potato on an oven tray and drizzle with the melted coconut oil.
Sprinkle with a dash of cinnamon and oregano and place in the oven for 20 minutes, turning every 10 minutes.
Thoroughly rinse the kidney beans before placing them into a large bowl, then mash.
In a medium pan on a moderate heat, melt 1 tbsp of coconut oil.
Add the onions to the pan and cook until caramelised then place in the bowl. Add spices.
Once the sweet potatoes are cooked, mash, then add to the bowl. Add the almond flour and bind well with your hands.
Mould 6-8 patties with your hands, lightly dusting each pattie with almond flour before placing on a tray. Refrigerate for 10 minutes.
In a large pan, melt 1 tbsp of coconut oil then fry the burgers for 4 minutes on each side, then place on a baking tray and cook at 180 degrees for a further 10-15 minutes.

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Clean bean vegetarian chilli

Haleo — Sat, 11 Oct 2014 21:16:21 +0000

We trialled out this magical dish at a wedding recently and the response was phenomenal! Who knew that 3 kinds of beans, combined with the right spices and vegetables and simple cooking method could make for such a crowd-pleasing dish. Loaded with protein, the secret ingredients (not to be left out), is the celebrated cacao powder (for flavour) and chia seeds (which helps the dish thicken). Like all good chillis, it tastes even better the next day and best served with cauliflower rice.

It also makes for a great salad at a BBQ or a hearty burrito filling.

Serves: 4

Ingredients

1 can kidney beans
1 can black beans
1 can pinto beans
1 cup sweet corn
1 red bell pepper
1 green bell pepper
1 red onion
1 cup tomatoes (roughly chopped)
1 cup vegetable stock
5 garlic cloves
1 tbsp. chilli powder
1 tsp. cumin
1 tsp. coriander
1 tsp. cacao powder
½ tsp. garlic powder
¼ tsp. cayenne pepper
Few splashes of tamari (gluten-free soy sauce)
½ tsp. salt
1 tsp. smoked paprika
1 tbsp. chia seeds
1 tbsp. coconut oil
Handful of coriander (roughly chopped)

Instructions

Dice the garlic, onion, and bell peppers.
Melt the coconut oil in a medium pan, add the diced vegetables and lightly saute.
Drain and wash the beans thoroughly.
Once the vegetables have sauteed for around 5 minutes, add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil.
Add the chia seeds, stir and reduce the heat and simmer for 40 mins or longer, (as needed).
Serve topped with coriander and cauliflower rice.

The post Clean bean vegetarian chilli appeared first on Haleo.

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Sweet potato and red bean patties

Clean bean vegetarian chilli