This recipe is so easy, 1 bowl/baking dish is all that’s required, it’s packed with veg (including the “meatballs”) and therefore also has lots of fiber plus colour too, after all, it’s important to eat a rainbow (no not those sweets you grew up on) but a variety of wholesome plants and foods.
This is becoming one of my favourite new recipes, I really like how easy it is, it’s full of flavour and you can adjust this recipe very easily to suit your own needs/tastes. It’s a great way to get those veggies into kids especially if you don’t tell them you used veggie based meatballs (could also try to sub in some falafel and hope they don’t notice!).
Let me know how you adjust this to suit your family or what you thought of baking it this way, send me pics on social media like Instagram or Facebook and tell me what brands of meatball you use or if you made your own bean balls so that I can share it with others.
Recipe (2 portions)
-1 can chopped tomatoes
-1 can drained black beans (can sub other type bean)
-8 to 10 veggie meatballs (I like Green cuisine)
-1 medium ripe avocado
-few dashes of tamari (this is gluten free soy sauce, adjust to taste)
-1 heaped tsp smoked paprika
-1/2 tsp cumin powder
-1 large clove garlic, crushed
optional: some roughly torn basil leaves/chilli flakes/1 tsp dried oregano/nutritional yeast/chipotle or harissa paste etc
Serving suggestion: if you want to bulk this out more, you can use some wholemeal wraps, flatbreads or mixed grain/rice pouches
Pre-heat the oven to 180C fan
Simply mix together the tomatoes, beans and spices/seasoning thoroughly in a large baking dish then add in the veggie balls on top
Bake for 20-25mins, will vary depending on what veggie balls you use
Once cooked, slice the avocado and mix this through then serve