Mediterranean Baked Vegetables with Black Eyed Beans
Creamy Black Eyed Beans and Baked Vegetables, along with Aioli Mayonnaise and crunchy Toasted Sunflower Seeds makes the perfect healthy comfort food for any season. Easy to make and a great meal prep option too, you'll be making this every week as your routine meat-free Monday recipe.
As we head towards the end of summer in the southern hemisphere, I start to crave roasted vegetables. Maybe it's because baking releases the natural sugars in vegetables and I get a craving for that caramelised flavour. Who knows! Nevertheless, it made me want to create, cook and share this healthy recipe with you all and I am pretty confident that many of you will fall in love with it too. Let's begin!
Helpful Tips
SPECIAL INGREDIENTS REQUIRED:
Black Eyed Beans: these beans are grown throughout the world and are rich in fibre and protein which make them an excellent energy source. They have a creamy consistency with a nutty and earthy flavour. They pair perfectly with the cumin, paprika and garlic seasoning on the vegetables.
Dutch Carrots: these are smaller, thinner and much sweeter than traditional carrots. Their sweeteness is the perfect balance to the spicy, rich, smoky and nutty flavours of the spices added.
Baby Potatoes: these potatoes have been dug and harvested before they mature and hence have a delicate and light flavour. Their skin is paper thin and usually do not need peeling.
Aioli Mayonnaise: you want the mild and creamy aioli and NOT the pungent, super intense flavoured aioli you usually find in a middle eastern restaurant. The reason for this is because you do not want the aioli to overpower the flavour of the vegetables and black eyed beans. For this reason I love to use "Pimp My Salad - Vegan Mayo Aioli"
Sunflower Seeds: I have used for this recipe the "Spiced Activated Sunflower Seeds from Pimp My Salad" as well, however, I am aware many of you do not live in Australia so this is what I suggest-
Add the 1/4 cup sunflower seeds to a pan and spray them with extra virgin olive oil or avocado oil. Turn on heat to high and season with sea salt flakes, a little cumin, a sprinkle of cayenne pepper and garlic powder and continuously stir for 3-4 minutes or until lightly toasted. Allow cooling. Do not 'burn'.
Here is the link to what I used:
HOW TO MAKE MEDITERRANEAN BAKED VEGETABLES WITH BLACK EYED BEANS
This recipe takes only 3 steps to bring it together:
Soak the beans, drain, boil and drain. Season, add dressing and set aside until needed.
Prepare vegetables, season with suggested spices and bake.
Bring it together in serving bowls and top with aioli mayonnaise and sunflower seeds.
COOKING TIPS AND IDEAS
Want to save time cooking the black eyed beans from scratch? Grab a can of organic beans instead, drain, rinse and season as suggested in the recipe.
Prefer to use another type of bean? Why not! This recipe goes well with lentils, cannellini beans and so many more.
Feel free to add eggplant and brussel sprouts to the vegetable mix as well. They go superbly with the aioli mayonnaise. But whatever you do, try not to overcrowd when baking the vegetables. Make sure they are baked in a single layer which helps them brown and crisp up.
You can make this recipe in advance and even prepare a big batch as a meal prep lunch idea.
Watch How To Make It
Other Vegetarian Recipes
Roasted Cauliflower with Sweet Thai Seasoned Sauce
Spaghetti Pesto with Roasted Vegetables
Briami - Greek Vegetable Bake
Pastryless Spanakopita
Rustic Style Greek Lentils
And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you.
Happy Cooking, Margaret x
Mediterranean Baked Vegetables with Black Eyed Beans
Serves 4
Prep 20
Cook 40
INGREDIENTS:
Black Eyed Beans:
1 cup dried black eyed beans
Juice of 1 lemon
2 tablespoons extra virgin olive oil
Sea salt
Freshly ground pepper
Vegetables:
1 bunch Dutch carrots, peeled and washed
1 large zucchini, sliced on the diagonal 1 cm thick
2 large red onions, peeled and quartered
12 baby potatoes, quartered
1 teaspoon cumin
1 teaspoon smoky paprika
1 teaspoon granulated garlic (or 3 garlic cloves, minced)
Sea salt and pepper
4 tablespoons extra virgin olive oil
To Serve:
Fresh parsley, finely chopped
4 tablespoons aioli mayonnaise (I used PimpMySalad Vegan Mayo Aioli)
4 tablespoons toasted sunflower seeds (I used PimpMySalad Spiced Activated Sunflower Seeds)
METHOD:
1. Begin by soaking the dried black eyed beans either overnight or for a minimum of 4 hours. Cover them with water by at least 10cm.
2. Once soaked, drain and rinse them before adding to a pot of water. Bring to boil and cook for 15 minutes. Drain again. Pour over the lemon juice, olive oil, sea salt, and pepper, and allow to sit and soak up the dressing until ready to serve. Stir occasionally to evenly coat with dressing.
3. In the meantime, preheat the oven 190C fan-forced and line a large baking tray with baking paper.
4. Place the carrots, onions, and zucchini in a bowl and pour over half the seasoning and extra virgin olive oil. Stir to evenly coat. Spread out over baking tray. Repeat with potatoes and remaining seasoning and oil and add to the baking tray.
5. Place in preheated oven for 45 minutes.
6. Once cooked, arrange the vegetables on 4 plates and top with a few spoonsful of the black eyed beans and a good drizzle of aioli mayonnaise. Sprinkle the toasted sunflowers seeds over the black eyed beans and garnish with freshly chopped parsley.
Sunflower Seeds Recipe if you do not live in Australia-
Add the 1/4 cup sunflower seeds to a pan and spray them with extra virgin olive oil or avocado oil. Turn on heat to high and season with sea salt flakes, a little cumin, a sprinkle of cayenne pepper and garlic powder and continuously stir for 3-4 minutes or until lightly toasted. Allow cooling.
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