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!

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Brussels and Beans

Coconut bacon

Guacamole

  • 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

METHOD:

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.

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Guacamole

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.

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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.

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Anushka