Easy Sweet Potato & Black Bean Stew

Name: Easy Sweet Potato & Black Bean Stew
Ingredients: 1 tablespoon olive oil; 1 red onion (peeled & finely chopped); 2 teaspoons cumin seeds; pinch dried red chilli flakes; 4 cloves garlic (grated); small chunk ginger (grated); 2 tablespoons tomato purée; 1 tin cherry tomatoes (400g); 400 ml vegetable stock; 2 tins black beans (400g each, drained); 1 sweet potatoes (2-3, peeled & cut into 1cm cubes); 1 lime (juiced); 1 tablespoon brown rice miso paste; 4 tablespoons coconut yoghurt; pinch sea salt & black pepper

Hearty, nourishing, and full of flavour, this one-pan wonder is simple to make and packed with plant goodness.

Ingredients

Directions

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.
2
Tip in the cumin seeds, chilli flakes, garlic, ginger and tomato purée and fry for 1–2 minutes until fragrant.
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.
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.

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