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A smooth, nutty stew with red rice, coconut & a jalapeño kick.

 

• Vegan • Gluten Free • Soy Free • Low Salt • 429 Cals Per Pot •

with Cashews & Quinoa

Brazilian Tomato & Black Bean

What's in it?

Brain Food

Heat & Eat

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Stockists

Ingredients

 

Crushed Tomatoes 24.4%, Water, Coconut Milk 9.7%, Black Beans, Onions, Red Peppers, Jalapeno Peppers, Red Rice 2.5%, Red Quinoa 2.5%, Baby Corn, Cashew Nuts 2%, Creamed Coconut, Agave, Tomato Paste, Lime Juice, Garlic Puree, Ginger Puree, Coriander, Vegetable Stock (Sea Salt, Yeast Extract, Rice Flour, Onion, Celery, Carrot, Parsley, Turmeric), Salt, Habanero Pepper, Rice Flour.

 

Allergens: Cashew Nuts, Celery.

Nutritional Info

TYPICAL VALUES

 

Energy kJ

Energy kcal

Fat

 of which saturates

Carbohydrate

 of which sugars

Fibre

Protein

Salt

Per 100g

 

382

113

4.6g

2.8g

10.2g

2.6g

1.7g

2.8g

0.3g

Per Pot

 

1452

429

17.5g

10.6g

38.8g

9.9g

6.5g

10.6g

1.1g

Tomatoes

Tomatoes originated in the Andes and were first used for food by the Aztecs. There are actually more than 7500 tomato varieties of tomatoes with crazy colours including orange, yellow, green, black, brown, purple, pink and white!

 

Tomatoes are a nutrient rich fruit. (Yes! Fruit! Let's not argue about it.) They're packed with vitamins A and C, calcium, potassium and are particularly good for lycopene (an antioxidant good for the heart). Cooked tomatoes are actually better for you than raw ones as more benefits are released.

 

The World Record for most tomatoes from a single plant is 32,194! It was between May 2005 and April 2006, at the Epcot Science Project, Disney World, Florida.

Quinoa is a funny little thing, with a suitably funny name (we pronounce it 'keen-wah' or, if feeling a bit posh, 'keen-waaaah'). It is not a cereal, but an edible seed. Gluten free, then, and high in protein, it is closely related to beetroot and spinach.

(And, er, tumbleweed, but best not to mention that.)

 

Quinoa has been farmed as a crop for nearly 4000 years.

It originated in the Peruvian Andes, keeping it in harmony

with the Latin American vibe of this recipe.

In fact, the Aztecs and the Incas both treated it as sacred.

 

We love the taste of quinoa, but birds

disagree. As they grow, the seeds have

a natural bitter coating (washed off after

harvesting) so there is no need to

protect the crop from hungry beaks.

Bad news if you're in the

Peruvian scarecrow industry.

 

Quinoa is also a good source of calcium, so a great ingredient for vegans and dairy free folks.

 

The United Nations, bless 'em, declared 2013 the 'International Year of Quinoa'! Woohoo! But for us, every year is a quinoa year. So let's raise up our OnePots to our little hero: quinoa.

"To keen-waaaaaaaah!"

Storage

 

Keep refrigerated below 5°C.

Once opened, consume within 2 days.

 

SUITABLE FOR HOME FREEZING. If freezing, consume within 3 months and allow extra time for heating.

 

 

Heating

 

MICROWAVE (850W Cat.E):

Remove sleeve and lid. Rest lid loosely on top. Heat for 3½ minutes on full power, stirring halfway through. Allow to stand for 1 minute.

As microwave powers vary, please check manufacturer's instructions.

 

HOB:

Empty contents into a saucepan.

Warm on a medium heat, stirring occasionally, until piping hot (usually 5 - 6 minutes).

 

GUIDELINES ONLY.

CHECK CONTENTS ARE PIPING HOT BEFORE SERVING.

 

It is delicious!

Great job to create so many different tasty OnePots.

 

 

Stephen, Oct 2016

via Instagram

The cashews are the tastiest part, but other ingredients such as quinoa, coconut, and black beans make a nutrient-rich satisfying square meal, in a great serving size. You could add a side of greens, but just on its own is a perfect slow-releasing lunch.

healthista.com, Nov 2016

7 best ready meals for a vegan diet

 

Stunning!

Absolutely delicious meal. Good balance of ingredients which kept me full for ages.

Lumens

via Ocado

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