One-Pan Sweet Potato & Black Bean Stew
Total Time
55 minutes
Prep Time
0 seconds
Cook Time
55 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 tablespoon olive oil
- 1 red onion
- 2 teaspoons cumin seeds
- pinch of dried red chilli flakes
- 4 cloves garlic
- small chunk of ginger
- 2 tablespoons tomato purée
- 1 x 14 oz tin cherry tomatoes
- 13.5 fl oz vegetable stock
- 480g canned black beans
- 1–2 sweet potatoes
- 1 lime
- 1 tablespoon brown rice miso paste
- 4 tablespoons coconut yoghurt
- pinch of sea salt & black pepper
How would you rate this recipe?
Preparation
Step 1
Place a large frying pan over medium heat and add a drizzle of olive oil. Once warm, add the onion and fry for 8–10 minutes until soft.
Step 2
Tip in the cumin seeds, chilli flakes, garlic, ginger and tomato purée and fry for 1–2 minutes until fragrant.
Step 3
Pour in the tinned cherry tomatoes, vegetable stock, black beans and sweet potato; stir and cover with a lid. Simmer for 35–40 minutes until the sweet potato is soft.
Step 4
Add the lime juice, miso and yoghurt; season to taste. Spoon into bowls and serve with rice, avocado, a dollop of coconut yoghurt and a sprinkle of coriander.
Step 5
Save recipe for the next time?
