Looking for a healthier meal option full of protein? Try our kidney bean and sweet potato loaf recipe! Beans are a great source of protein though they are not considered a complete protein as they lack some essential amino acids. However, grains contain some of those missing essential amino acids, which is why we combine beans with grains. I’ve added brown-rice flour to this dish as the source of grains, but you could use quinoa flour or buckwheat flour.
Serves: 6
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Servings
6
Prep time
Cook time
Recipe
Ingredients
- 1 medium sweet potato, cut into cubes
- 1 red capsicum, finely chopped
- 1 red onion, finely chopped
- 1 clove garlic, crushed
- 1 tbsp olive oil
- 350g cooked kidney beans
- ¼ cup chopped fresh flat-leaf parsley
- 2 eggs
- 1 cup almond meal
- ½ cup brown-rice flour
- 1 tsp ground turmeric
- 1 tsp dried thyme
- 1 tsp sea salt
Method
- Preheat oven to 180°C. Grease and line bread tin.
- Add sweet potato to saucepan of water, bring to boil over medium heat and cook until soft. Strain and allow to cool.
- In large frypan heat olive oil over medium heat, add chopped capsicum, onion and garlic. Cook for 15 mins until soft and caramelised.
- Add cooked kidney beans and cooked sweet potato to bowl. Using potato masher, mash both together. The kidney beans won’t mash down completely, which is fine as it will add texture and colour to loaf.
- Add cooked onion and capsicum mix along with flat-leaf parsley, eggs, almond meal, brown-rice flour, turmeric, thyme and sea salt. Mix together until well combined. Pour mixture into bread tin and bake for 45 mins.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
