Spiced Sweet Potato Stew

Serves 8

3 sweet potatoes
1 red pepper (100g)
2x 400g cans of chopped tomatoes
2 garlic cloves, crushed
2 tsp chili flakes
2 tsp ground cumin
2 tsp ground coriander
1 Tbsp tamari (or miso paste)
Salt & pepper
400g canned black beans (or any other choice of protein e.g. 6 chicken breasts)
200g spinach
250g coconut yoghurt (optional but amazing)

Peel the sweet potatoes, then chop them into very small pieces (about 2 cm). Chop the red pepper into pieces of the same size, discarding its ribs & seeds.

Place sweet potatoes and red pepper into a large saucepan with the canned tomatoes & 600ml of boiled hot water, then bring it to a boil.

As it boils; add the garlic, chili, cumin, coriander, tamari/miso, salt and pepper. Reduce heat & simmer, put the lid on the pan & allow to cook for about 1 hour, making sure to stir frequently.

Now sweet potatoes should be soft. Add the black beans (or choice of cooked animal-based protein) to the stew, with the spinach & coconut yoghurt (if using), and stir well until spinach has totally wilted.

Serve with rice, quinoa or mashed avo.


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