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Feed your appetite for cooking with Penguin’s expert authors

Feed your appetite for cooking with Penguin’s expert authors

The Happy Pear: Roasted Leek, Black Bean, Sweet Potato and Feta Bowl

The Happy Pear: Roasted Leek, Black Bean, Sweet Potato and Feta Bowl

A joyous, colourful combination of sweet, creamy and refreshing flavours from The Happy Pear's The Veg Box . This can be made as a side dish, but is equally as fulfilling as a main.
Serves 4
Total 50 min
Cook 50 min
Easy

From the book

Introduction from The Happy Pear

The combination of a homemade vegan feta, roasted veg and beans in this recipe makes an epic dinner or side dish. We serve this in a bowl, and the sweetness of roasted leeks with the creamy feta and satisfying black beans means every bite hits the spot! We love to serve this with corn chips to make a lovely sharing bowl.

Ingredients

60g cashew nuts
300g firm tofu
juice of 3 lemons
2 tbsp nutritional yeast
2 large leeks
500g sweet potatoes
1 red pepper
1 x 400g tin of black beans
3 ripe avocados
chilli flakes (optional)

Essential kit

You will need: a food processor

Method

Preheat the oven to 200°C fan/220°C/gas 7.

To make the vegan feta, simmer the cashew nuts in a pan of boiling water for 10 minutes to soften them. Drain and rinse the nuts and put them into a food processor with the tofu, 60ml of olive oil, the juice of 1 lemon, 2 tablespoons of nutritional yeast and 1 teaspoon of salt. Blend until smooth.

Chop the leeks, including the green parts, into 2–3cm chunks and give them a good wash. Cut the sweet potatoes and red pepper into bite-size pieces. Drain and rinse the black beans.

Put the prepared sweet potato, leek and red pepper into a large mixing bowl. Toss in 2 tablespoons of olive oil and 1 teaspoon of salt. Spread evenly on two baking trays, giving them lots of space, and bake for 30 minutes.

When the veg are cooked, put them into a mixing bowl with the drained black beans and the juice of 1 lemon. Mix well. Add the vegan feta to the bowl and gently mix to coat the veg.

Cut the avocados in half and remove the stones. Spoon out the flesh on to a chopping board, chop it into cubes and put them into a bowl. Add the juice of the remaining lemon, a good pinch of salt and a pinch of black pepper. Mix well, trying to leave plenty of texture. You are not looking for mashed avocado.

Transfer everything to a large serving bowl, add the avocado in the centre and serve with corn chips and a sprinkle of chilli flakes, if you like a little heat.

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From the book: The Veg Box: 10 Vegetables, 10 Ways

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