SWEET POTATO & BLACK BEAN STEW
Trust me this will become one of your weekly staples during the colder months! Warming, allergy free, tasty and family friendly.
Always make extras as this tastes even better the next day! You can store it in an airtight container in the fridge for up to a couple days or freeze it down to enjoy another day.
Sweet Potato & Black Bean Stew
gluten free, vegan, dairy free, egg free, refined sugar free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Ingredients
2 tbsp olive oil/coconut oil
2 large garlic cloves, crushed
1/2 large red onion, diced
1/2 tsp ground coriander
1 heaped tsp turmeric
1/2 tsp cayenne pepper
1 pinch chilli flakes
1/2 tsp paprika
2 large sweet potatoes(roughly 800g), peeled and chopped into small cubes
1 tbsp tomato puree
2x 400g cans tomatoes
2x 400g cans black beans, drained and rinsed
400 ml veg stock
2-3 handfuls fresh spinach or kale
salt & pepper
Method
Firstly peel and chop the sweet potatoes into small cubes and dice the red onion
Heat a large pot on a medium heat with olive oil, garlic, onion with a pinch of salt & pepper and fry for a couple minutes
Add all the spices and mix together before adding the sweet potato along with a pinch of salt and pepper. Fry together for a couple minutes making sure to stir
Add the tinned tomatoes, tomato puree, black beans, veg stock and a pinch of pepper and mix together
Bring to a boil then reduce to a low heat placing the lid on the pan for 20-25 minutes (until your desired consistency, I like mine fairly thick)
Add the spinach and stir through, allowing it to wilt before taking off the heat
Source: healthylivingjames.co.uk