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.

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on linkedin
LinkedIn

Related Posts

The Complexities of Coffee

The Complexities of Coffee                                       Did you know that your wake-me-up cuppa this morning contained over 1000 different compounds?Coffee’s compounds are actually bioactive, meaning they

For a better healthier lifestyle, subscribe to our newsletter packed with healthy recipe ideas and tips from our experts.