Feijoada chilli bowl
Ingredients
- 1/2 a butternut squash (skin left on), deseeded and chopped into 3cm (1¼ in) chunks
- 2 mixed peppers, deseeded and cut into large chunks
- 2 tbsp. oil
- 1 red onion, sliced
- 3 garlic cloves, crushed
- 1 tbsp. chipotle paste
- 4 ripe tomatoes, chopped
- 500 mL (17 fl 0z) vegetable stock
- 75 g (3oz) pearl barley
- 2 x 400g tins black beans (not drained)
- finely grated zest and juice 1 lime
- 2 avocados, peeled, stoned and chopped
- 4 tbsp. natural yogurt
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