By Saba Abay, Saba’s Kitchen
This is a super simple recipe that’s great all year round. It has an amazing mix of ingredients with a supercharged blast of health benefits:
- Jackfruit is an excellent source of fiber, may help with weight loss, and supplies potassium, magnesium, manganese and iron. The potassium balances electrolytes in the body and helps reduce blood pressure.
- Kidney beans are an excellent plant-based source of protein. They’re also rich in various minerals, vitamins, fibers, antioxidants, and other unique plant compounds. Therefore, these beans may aid weight loss, promote colon health, and moderate blood sugar levels. A Canadian Medical Journal found that eating one serving of beans, peas, chickpeas, or lentils daily can reduce your LDL levels by 5% and your chances of developing cardiovascular disease by 5 to 6%.
- Avocados are nutritious, with more potassium than bananas, loaded with heart-healthy monounsaturated fatty acids and with fiber.
- Then there are the tomatoes, cinnamon, garlic… Enjoy this nutritionally loaded meal!
Ingredients
400g organic jackfruit, rinsed and drained
400g red kidney beans (rinsed and drained) soak for 12hrs overnight if using dry beans
1 tbsp rapeseed oil
2 tbsp chipotle paste (use mild chili powder alternatively
1 red onion chopped into small chunks
3 sweet peppers sliced
2 tbsp smoked sweet paprika
400g chopped tomatoes
1 tbsp ground cinnamon
4 garlic cloves finally chopped
Handful of fresh coriander
For the Guacamole
2 ripe avocados
2 vine tomatoes
Coriander-bunch chopped
1tspn smoked or sea salt
Juice of one lime
1 tbsp olive oil
Half of a small red onion, finely chopped
Method
Place a large pan on a medium heat and add in the rapeseed oil.
Once the oil heats add in the sliced onions along with the peppers and jack fruit. Cook for 5 minutes using your wooden spoon to pull apart large chucks of jackfruit into small stringy bits
Stir in the paprika, chili powder and cinnamon followed by the chopped tomatoes. Cook for 10 minutes, stirring occasionally
Add in the kidney beans and cook for a further 10 minutes stirring frequently
Finally, stir in the salt, and chopped coriander and leave to rest.
For the Guacamole
Bring together the avocado, chopped tomatoes, onion, coriander lime juice, olive oil into a bowl and use a fork to smash the ingredients into creamy yet chunky consistency
Put a pinch of salt, and some more coriander to garnish
Serve as a taco with sliced lettuce or chopped spinach and a lime wedge on the side
Saba Abay
Saba is London based vegetarian who loves all things healthy and homemade. As a busy working mum she like meals that don’t require too much prep or cooking time. Cooking and creating recipes for her family is a form of meditation for her.
