Sweet Potato and Black Bean Stew

• 3 tbspolive oil
• 2onions, chopped
• 3red peppers, diced
• 5garlic cloves, crushed
• 1 tbspground cumin
• 1 tbspsmoked paprika
• 2 tspdried oregano
• 2 tbspchipotle paste
• 2 tbsptomato puree
• 1.2kgsweet potatoes, peeled and cut into 3cm chunks
• 2 x 400gtins chopped tomatoes
• 500mlvegetable stock
• 3 x 400gtins black beans, drained and rinsed
• 300gfrozen sweetcorn
• 60 mllime juice
• 30gcoriander, chopped
• fine salt
• black pepper
• 480 gbasmati rice (60 g per person)
• 300 gavocado flesh, diced
• 4spring onions, sliced (optional)

Method

1. 1Heat the olive oil in your largest pan over a medium heat. Cook the onions and peppers with a small pinch of salt for 10 minutes until soft and the onions are golden.
2. 2Stir in the garlic, cumin, smoked paprika, oregano, chipotle paste and tomato puree for 2 minutes until the spices smell toasty.
3. 3Add the sweet potatoes, chopped tomatoes and stock. Bring to a simmer and cook with the lid on for 15 minutes until the sweet potato is just tender at the tip of a knife.
4. 4Add the black beans and sweetcorn and simmer with the lid off for 10 minutes until the stew is thick and the edges of the sweet potato are breaking down into the sauce. Crush a ladle of beans and sweet potato against the side of the pan and stir back in; that is what gives the stew body without any dairy.
5. 5Stir in the measured lime juice and chopped coriander. Add black pepper and taste before adding salt.
6. 6Cook 60 g rice per person according to the packet. Serve the stew with rice and diced avocado, adding the optional spring onions if using.
7. 7Cool leftovers promptly, refrigerate within 2 hours and freeze for up to 3 months. Defrost in the fridge and reheat until steaming hot throughout, loosening with water if needed. Add fresh avocado and optional spring onions when serving.

Per serving

kcal

687

protein

20.5g

fibre

21.1g

carbs

124.2g

fat

12.7g