Brazilian Vegetable Feijoada Recipe

Name: Brazilian Vegetable Feijoada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 teaspoon red pepper flakes; 3 teaspoons ground cumin; 2 tablespoons dried thyme; 6 medium sweet potatoes, peeled, sliced lengthwise, then cut into 1/4-inch, thick slices; 3 leeks; 3 red bell peppers, seeded and sliced lengthwise, into 1/2-inch, wide slices; 3 yellow bell peppers, seeded and sliced lengthwise, into 1/2-inch, wide slices; 3 medium yellow onions, seeded and sliced lengthwise, into 1/2-inch, wide slices; 6 tablespoons lime juice; 3 large tomatoes, sliced into 1/4-inch, thick slices; 6 (16 ounce) cans black beans; lime slice (to garnish); orange slice (to garnish)

Servings: persons

3/4 teaspoon red pepper flakes
3 teaspoons ground cumin
2 tablespoons dried thyme
6 medium sweet potatoes, peeled, sliced lengthwise, then cut into 1/4-inch, thick slices
3 leeks
3 red bell peppers, seeded and sliced lengthwise, into 1/2-inch, wide slices
3 yellow bell peppers, seeded and sliced lengthwise, into 1/2-inch, wide slices
3 medium yellow onions, seeded and sliced lengthwise, into 1/2-inch, wide slices
6 tablespoons lime juice
3 large tomatoes, sliced into 1/4-inch, thick slices
6 (16 ounce) cans black beans
lime slice (to garnish)
orange slice (to garnish)

1
Heat a little veggie broth or water and add dried red peppers or crushed red pepper flakes, cumin and thyme; lower heat and cook 1 minute.
2
Add sweet potatoes; cook 5 minutes.
3
Add leeks; cook 5 minutes more.
4
Stir in bell peppers and onion, cook 5 minutes.
5
Add lime juice, combine well and cook 5 minutes more.
6
Add tomato slices.
7
Coat saucepan with nonstick cooking spray; set over low heat.
8
Add beans and cook, stirring, until hot, about 3 minutes; drain.
9
Place beans in a casserole or serving bowl; add vegetables.
10
Garnish with lime or orange slices, cilantro sprigs; serve at once.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 teaspoon red pepper flakes, 3 teaspoons ground cumin, 2 tablespoons dried thyme, 6 medium sweet potatoes, peeled, sliced lengthwise, then cut into 1/4-inch, thick slices, and more.

Yes, Brazilian Vegetable Feijoada falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brazilian Vegetable Feijoada

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions