Ingredients

• Ingredients 1 tbsp coconut oil 2 medium red onions, finely diced 2 large carrot, diced 2 red pepper, finely diced 2 tbsp dried thyme 1 tbsp sweet paprika 1 tbsp tomato purée 1 x 400g black beans, drained 1/2 tbsp of lemon juice 1 1/2 tbsp milled chia seeds or 1 tbsp Pulsin protein powder (I use pea or soya). 5 plump garlic cloves, minced 3 celery stalks, finely diced 2 large sweet potatoes, diced 1 1/2 tbsp dried oregano 1/2 tsp chipotle powder or 1 tsp chipotle paste 750ml vegetable stock 1 x 400g can of black-eyed beans, drained 150g black kale, finely sliced Salt & pepper To garnish: freshly chopped parsley , ground flaxseed.

Preparation

• Method   Melt coconut oil in a large non-stick pot. Add the minced garlic and chopped red onion, brown for about 2 mins before adding the chopped celery, carrot and sweet potato. Cook for a further 2 mins before adding in the diced red pepper. Add the herbs and spices, and mix for about 30 secs before adding in the stock, tomato purée black-eyed beans and black beans. Simmer for 20 mins. Add the chopped black kale and cook for a further 4 mins. Add lemon juice. Season with salt and pepper. Stir in milled chia seeds or 1 tbsp protein powder (pea or soya bean derived work well) to thicken the sauce. Serve with a garnish of chopped parsley Optional: serve with a sprinkle of ground flaxseed to boost the nutrient content. SO MAN www.sobody.co.uk Hello! I am So from SOBODYUK. I am a gym bunny, healthy food blogger & a geeky scientist! These days my lab is the kitchen! I love creating delicious, healthy, wholefood, clean-eating, nutrition-dense recipes to maximise performance & health. My recipes include paleo, low carb, vegan, vegetarian, gluten free.