Broccoli & Black Bean Mole Traybake

Broccoli & Black Bean
Mole Sauce Traybake

Serves 4
Prep: 10 mins
Cook: 20 mins

Ingredients

350-400g broccoli
Purple sprouting, tender stem or calabrese
1 large Onion
2 cloves Garlic
1 jar Black Beans
40g Raisins
1 Lime or 1/2 Lemon
3 tbsp Olive Oil
3 tbsp Peanut or Almond Butter
1 tbsp Tomato Puree
1/2 tsp Chipotle Chilli Flakes
1/2 tsp Cinnamon
1 tsp Cumin Powder
1 tsp Smoked Paprika
1 tsp Dried Oregano
1 tsp Cocoa Powder
1 tsp Smoked Salt


This dish draws inspiration from the classic Mexican mole sauce; a deep and smoky blend of chillies, nuts, fruit, spices and sometimes chocolate. The recipe uses the same ingredients directly in the roasting tray (instead of making a separate sauce)
It's quick, easy, and packed full of flavour!


Method

1. Trim the woody ends of the broccoli and cut into even sized florets. Finely slice the onion. Mince the garlic. Zest and juice the citrus.
2. To make the mole marinade; add the oil, nut butter, tomato puree, garlic, chilli flakes, cinnamon, cumin, paprika, oregano, cocoa, salt, lemon/lime juice and zest to a bowl. Mix well.
3. Put the broccoli and onion in a toasting tray, along with the mole marinade. Massage in well, it coats all the veg.
4. Roast in an overnight set to 190°C fan for 10 mins.
5. Remove tray from oven. Add in the raisins and the black beans; straight from the jar, with the stock. (If using canned, drain and rinse before adding). Stir all ingredients in the tray, till well combined.
6. Return to the oven for 5-10 minutes, until the beans are piping hot and the broccoli is beginning to char. Serve with corn tortillas, rice or polenta.

@Greenhouse.Plant.Based.Dining