Posted on October 30, 2018 by Emily Forbes
Snow and ice. Winter has fully descended on us this week. That can only mean one thing, stew and soup season yay! This is once again a vegetarian recipe but feel free to add in any meat you like for an extra protein kick. Did you know that 3 out of 5 of us at the gym are vegan/vegetarian? Anyway, vegetarian or not, this winter sweet potato stew will warm you up from the inside on a chilly night.
- 1-2 sweet potatoes (300g)
- 1 red pepper (100g)
- 400g cans of chopped tomatoes x 1
- 2 garlic cloves, crushed
- chilli powder x 1 Tsp
- ground cumin x 1 Tsp
- ground coriander x 1 Tsp
- 1 tablespoon miso paste (optional)
- salt and pepper
- 400g can of black beans, drained and rinsed
- 100g-200g spinach
- Greek or coconut yoghurt
- Peel and chop the sweet potatoes into small pieces. You can always mix it up with a combination of sweet and white potatoes.
- Chop the red pepper into similar size pieces, removing the seeds
- Add potato and pepper to a pot along with the can of tomatoes and 300ml water and bring to the boil.
- As it boils, add the garlic, chilli powder, cumin, coriander, miso paste (not everyone has this in the cupboard. You don’t need to buy it especially for the recipe but it just gives a different umami taste), salt and pepper. Reduce the heat to a simmer, put the lid on the pan and allow it to cook through until potatoes are soft (30-40min). Stir frequently.
- At this point, add the black beans and spinach. Stir through until all the spinach has wilted.
- You can eat as it is or serve with rice or quinoa with the yoghurt on top.
A hearty, warming one-pot meal full of nutritious goodness. But if this sweet potato stew is just too much vegetable goodness for you, check out our winter lamb stew recipe here.