Brussels + Black Beans w Coconut "Bacon"

Serves 2-3 as a main 4-6 as a side // 15 min prep time // 15 min cooking time

I always use Niulife coconut products in my cooking. I fell in love with Niulife, a social enterprise, when I started working in a health food store and sincerely recommend their range to everyone.  Niulife products are certified organic, ethically produced and sustainably sourced with 100% of the profits going back to the Pacific Island communities which produce it. And I think we can all agree that's pretty incredible!


Brussels and Beans

Coconut bacon


  • 1 avocado
  • 1 lime, juiced
  • 1-2 cloves of garlic
  • 1 pinch salt

To serve

  • ½ lime, juiced
  • 1 large red chilli (or preferred variety and heat)
  • 1 handful of fresh coriander


Coconut "bacon"

Preheat over to 160C. Add coconut flakes, coconut oil, coco amino, smoked sweet paprika, liquid smoke and sea salt and coat evenly. Arange evenly on a baking tray lined with baking paper.  Bake for 5 minutes and then stir and bake for a further 4-5 until golden and crisp- keep an eye on it because it can burn quickly. It will become more crispy as it cools. Leftovers can be stored in a sealed container for a week.

coconut bacon.jpg


In a food processor add avocado, lime juice, garlic and salt and blitz until smooth and creamy. Alternatively, mash with a fork. Store leftovers in the fridge.


Beans and Brussels

Heat a large frying pan over a medium heat. Add oil, Brussels sprouts and salt and cook until tender, approximately 8 minutes. Add cumin and coriander, coco aminos and black beans and heat through for a further 2-3 minutes. Serve with coconut bacon, guacamole and garnish with chilli, fresh coriander and lime juice.

brussels 2.jpg