2 red capsicum
1 avocado, cut into half
1 red onion, finely diced
3-4 cloves of garlic
¼ cup chipotle sauce
1 tsp cayenne pepper (optional)
1 tsp smoked paprika
¼ cup soy cream
1 lime, juiced
2 cans butter beans, drained
S & P to taste
1 ½ cups bulgur wheat
1 cup cherry tomatoes, cut into half
Fresh chilli and coriander to garnish
Preheat oven to 180 degrees celsius
In a baking dish, season capsicums with salt, pepper and olive oil
Roast capsicums for 25-30 mins until capsicums are tender and skin is nicely charred
Remove charred capsicum from the oven and allow cool down before handling
Remove stems and seeds but keep the juice and oil and set aside
In a food processor or blender, blend roasted capsicum with half avocado, half diced red onion, garlic, chipotle sauce, cayenne pepper (if using), smoked paprika, soy cream, lime juice, pinch salt and pepper until creamy and set aside
In a large frying pan, with medium-high heat, sauté the remaining half diced red onion until fragrant
Add in butter beans and the chipotle sauce and gently stir to combine
Taste and season if needed
Cook bulgur wheat according to the instructions, drain and season with salt, pepper and olive oil
Serve bulgur with chipotle butter beans, fresh cherry tomatoes and avocado slices and garnish with lime wedges, fresh chilli and coriander
Cooking Notes:
You can substitute chipotle sauce with ground chipotle powder if you find it hard to get chipotle sauce. You might just need to add some oil or water to bring the sauce texture a bit thinner to blend.
If you are not a fan of spicy food, you can substitute chipotle sauce with tomato sauce and add some herbs like oregano, parsley, basil etc to make it full of flavour.
You can also serve butter beans with your choice of grains such as quinoa, rice or even blend everything up and toss with your choice of pasta.
That is the beauty of this recipe, so delicious and yet so versatile. Happy cooking and eating!
Recipe created for The Avo Tree by Ting Xu @alittlepositivityeveryday
