| 18 | 50 | 261 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 6 |
| 1/2 medium pepper(s) | Red bell pepper |
| 1 medium | Carrots |
| 1 small | Yellow onion |
| 1 medium stalk(s) | Celery |
| 1 clove(s) | Garlic |
| 1 cup | Kale |
| 2 can (15oz) | Black beans, canned (drained, rinsed) |
| 1 1/2 cup | Rolled oats, dry |
| 2 medium | Egg (beaten) |
| 1 tsp, ground | Basil, dried |
| 1 tsp | Oregano, dried |
| 1 dash | Cayenne pepper (for glaze) |
| 1/2 tsp | Black pepper |
| 1/2 tsp | Sea Salt |
| 1 cup | Cherry Tomatoes (chopped, for glaze) |
| 1 tbsp | Balsamic vinegar (for glaze) |
| 1 tbsp | Maple syrup (for glaze) |
| 1 tbsp | Extra virgin olive oil (for sauteing - or coconut oil) |
1. Preheat oven to 350F.
2. Using a food processor chop all veggies; peppers, carrot, celery, onion, garlic and kale until finely minced.
3. In a large sauté pan, add oil and cook the veggies for about 5 or 6 minutes, or until soft. Set aside.
4. Process drained and rinsed black beans in the a food processor until the beans are broken down but not mushy. I like to keep back about 1/2 cup of the beans to add after to give the loaf extra texture.
5. In a large bowl combine the black beans, oats, egg and all the seasoning. Add in the sautéed veggies and mix well using hands.
6. Put mixture into a well oiled or parchment lined loaf pan.
7. Place the cut cherry tomatoes, maple syrup, balsamic vinegar and cayenne pepper in a small bowl and mix.
8. Spoon on top of the prepared loaf.
9. Bake for 30 to 40 minutes. Let rest before cutting.
Serve and enjoy!
Nutritional Highlights:
Beans
are a great source of protein and fiber which helps to promote healthy digestion!
Bell Peppers
are a great source of vitamin C!
| Grain | 0.7 |
| Meat Alternative | 1.0 |
| Vegetables | 2.1 |
