|2 servings||calories per servings 536||protein serving 17 g||carbs per serving 95 g||total fat per serving 12 g|
Feijoada, the national dish of Brazil, is a bean stew typically made with pork and beef. In our vegetarian version, the sweet potatoes add a hearty sweetness, and the red rice is packed with antioxidants.
|Nutrition Facts||/ Per Serving|
|Total Fat||12 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||4 g|
|Total Carbohydrates||95 g|
|Dietary Fiber||13 g|
Prepare your mise en place: Peel, halve and dice onion. Peel and mince garlic. Peel sweet potato and cut into even 1/2-inch pieces. Pick and chop parsley leaves. Halve and slice orange.
Place a large pot over medium heat. Add oil, onion and garlic; cook 3-4 minutes, stirring continuously. Add feijoada spice blend and a heavy pinch of kosher salt; cook 2-3 minutes more. Add sweet potato, black beans, 3 cups water and Bragg Liquid Aminos. Increase heat to high. When the feijoada begins to simmer reduce heat to medium-low, and cook 20-25 minutes, stirring occasionally.
While feijoada cooks prepare the rice: In a small saucepan with a lid combine rice, butter, remaining 1 1/4 cups water and 1/4 teaspoon kosher salt. Place over high heat, and as it warms stir to incorporate all ingredients. When mixture begins to boil, cover and reduce heat to medium. Cook 18-20 minutes, or until all liquid has been absorbed and rice is tender.
Remove feijoada from heat, stir in parsley and set aside 5-6 minutes to cool slightly. Season to taste with kosher salt.
Divide rice between 2 bowls, and top with feijoada. Serve orange slices on the side. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...