Sweet Potato & Black Bean Stew #vegetarian #comfortfood

This Sweet Potato and Dark Bean Stew is the ideal ameliorating dish to make during this chilly climate. It's without gluten, veggie lover and is totally pressed loaded with shading, flavor and goodness. You can generally adjust this recipe to utilize what you have, for instance swap the sweet potatoes for butternut squash and the dark beans for lentils.

Trust me this will end up one of your week after week staples during the colder months! Warming, sensitivity free, delicious and family agreeable. Continuously make additional items as this preferences far and away superior the following day! You can store it in a sealed shut compartment in the refrigerator for up to a few days or stop it down to appreciate one more day.

Also try our recipe Vegan Gumbo

Sweet Potato & Black Bean Stew #vegetarian #comfortfood

This Sweet Potato and Dark Bean Stew is the ideal ameliorating dish to make during this chilly climate. gluten free, vegetarian, dairy free, egg free, refined sugar free.

Ingredients

  • 2 tbsp olive oil/coconut oil
  • 2 large garlic cloves, crushed
  • 1/2 large red onion, diced
  • 1/2 tsp ground coriander
  • 1 heaped tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1 pinch chilli flakes
  • 1/2 tsp paprika
  • 2 large sweet potatoes(roughly 800g), peeled and chopped into small cubes
  • 1 tbsp tomato puree
  • 2x 400g cans tomatoes
  • 2x 400g cans black beans, drained and rinsed
  • 400 ml veg stock
  • 2-3 handfuls fresh spinach or kale
  • salt & pepper


Instructions
  1. Firstly peel and chop the sweet potatoes into small cubes and dice the red onion
  2. Heat a large pot on a medium heat with olive oil, garlic, onion with a pinch of salt & pepper and fry for a couple minutes
  3. Add all the spices and mix together before adding the sweet potato along with a pinch of salt and pepper. Fry together for a couple minutes making sure to stir
  4. Add the tinned tomatoes, tomato puree, black beans, veg stock and a pinch of pepper and mix together
  5. Bring to a boil then reduce to a low heat placing the lid on the pan for 20-25 minutes (until your desired consistency, I like mine fairly thick)
  6. Add the spinach and stir through, allowing it to wilt before taking off the heat


Read more our recipe : Pumpkin Cheesecake

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