Smoky veggie feijoada

Super-protein-packed black beans are a great base to this veggie version of the classic Brazilian dish,
and with all the veg we get loads of fibre and four of our 5-a-day too! 

Ingredients

• ½ a butternut squash , (600g)
• olive oil
• 1 heaped teaspoon ground coriander
• 1 heaped teaspoon smoked paprika
• 3 mixed-colour peppers
• 2 red onions
• 4 cloves of garlic
• 4 fresh bay leaves
• 2 x 400 g tins of black beans
• 100 g okra
• 150 g brown rice
• 2 ripe mixed-colour tomatoes
• ½-1 fresh red chilli
• 1 bunch of fresh coriander , (30g)
• 1 lime
• 2 tablespoons natural yoghurt

Method

Preheat the oven to 200°C/400°F/gas 6. Halve and deseed the squash, then carefully chop into 3cm chunks. In a large roasting tray, toss and massage it with 1 teaspoon of oil, the ground coriander and a pinch of sea salt and black pepper. Deseed the peppers and cut into 3cm chunks, then, in a separate tray, toss and massage them with 1 teaspoon of oil and the smoked paprika. Place both trays in the oven for 35 minutes, or until softened....

http://www.jamieoliver.com/recipes/vegetables-recipes/smoky-veggie-feijoada/#TRuGzC3kiJ30eMp4.97