| KCAL | PRO | CARB | FAT | FIBER |
| 542.2 | 13.3g | 98.6g | 9.2g | 16.9g |
Makes 4 |
| Chopped Tomatoes 1 tin |
| Mixed Beans 1 tin |
| Sweet Potato 2, large |
| Red Pepper 2, medium |
| Yellow Pepper 1 medium |
| Brown Onion 1 medium |
| Olive Oil 2 tbsp |
| Cinnamon 2 tsp |
| Cumin 1 tsp |
| Red Chilli 1 |
| Paprika 1 tsp |
| Coriander Leaves 1 bunch |
| Rice 200g, uncooked |
Method |
| Preheat the oven to 180ºC/350ºF/gas 4. Peel and chop the sweet potatoes. In a roasting tray, toss them with 1 tablespoon of olive oil and a pinch each of cinnamon, cumin, and paprika. Spread out evenly and roast for 35 to 40 minutes until they're tender and slightly caramelized. |
| Meanwhile, peel and roughly chop the onion. Pick the leaves from the coriander and finely chop them. Roughly chop the chilli. Deseed the red and yellow peppers and chop them into chunks. |
| Heat 1 tablespoon of olive oil in a large pan. Add the onion, coriander, chilli, and peppers. Sprinkle in the remaining spices and cook over a low heat for about 10 minutes, stirring occasionally. |
| Add the mixed beans (with their liquid) and the tinned tomatoes to the pan. Mix well, adding a bit of water if it's too thick. Let the mixture simmer gently for about 30 minutes. Stir occasionally. |
| Stir in the roasted sweet potatoes. Taste and adjust the seasoning as necessary. |
| Pour the stew over cooked rice. Garnish with some fresh coriander leaves. |
This hearty and aromatic sweet potato and mixed bean stew is a delightful concoction of spices, vegetables, and legumes. With the sweetness of the roasted sweet potatoes balancing the tang of tomatoes and the spicy kick from the chilli, it's a crowd-pleaser that promises both warmth and nutrition.
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