Easy Sweet Potato & Black Bean Stew by @deliciouslyella

1h3

4 servings

🫒

1 tbsp

Olive oil

🧅

1

Red onion

🫙

2 tsp

Cumin seeds

🌶️

Dried red chilli flakes

🧄

4 cloves

Garlic

🫚

Ginger

🍅

2 tbsp

Tomato purée

🍅

400 g

Cherry tomatoes

🍲

400 ml

Vegetable stock

🫘

800 g

Black beans

🥔

300 g

Sweet potato

🍋

1

Lime

🥣

1 tbsp

Brown rice miso paste

🥥

4 tbsp

Coconut yoghurt

🧂

Sea salt

⚫

Black pepper

🍚

Rice

🥑

1

Avocado

🌿

Coriander leaves

  1. Place
    • Olive oil
    • Red onion

    Place a large frying pan over medium heat, add a drizzle of olive oil, then add the onion and fry for 8–10 minutes until soft.

  2. Purée
    • Cumin seeds
    • Dried red chilli flakes
    • Garlic

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

  3. Pour
    • Cherry tomatoes
    • Vegetable stock
    • Black beans

    Pour in the tinned cherry tomatoes, vegetable stock, black beans and sweet potato, stir and cover with a lid.

  4. Simmer
    • Sweet potato

    Simmer for 35–40 minutes until the sweet potato is soft.

  5. Add
    • Lime
    • Brown rice miso paste
    • Coconut yoghurt

    Add the lime juice, miso and coconut yoghurt, then season to taste.

  6. Spoon
    • Rice
    • Avocado
    • Coconut yoghurt

    Spoon into bowls and serve with rice, avocado, a dollop of coconut yoghurt and a sprinkle of coriander.

Easy Sweet Potato & Black Bean Stew by @deliciouslyella

1h3

4 servings

🫒

1 tbsp

Olive oil

🧅

1

Red onion

🫙

2 tsp

Cumin seeds

🌶️

Dried red chilli flakes

🧄

4 cloves

Garlic

🫚

Ginger

🍅

2 tbsp

Tomato purée

🍅

400 g

Cherry tomatoes

🍲

400 ml

Vegetable stock

🫘

800 g

Black beans

🥔

300 g

Sweet potato

🍋

1

Lime

🥣

1 tbsp

Brown rice miso paste

🥥

4 tbsp

Coconut yoghurt

🧂

Sea salt

⚫

Black pepper

🍚

Rice

🥑

1

Avocado

🌿

Coriander leaves

Preparation Steps

  1. Step 1/6

    Place a large frying pan over medium heat, add a drizzle of olive oil, then add the onion and fry for 8–10 minutes until soft.

    🫒Olive oil
    🧅Red onion

  2. Step 2/6

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

    🫙Cumin seeds
    🌶️Dried red chilli flakes
    🧄Garlic
    🫚Ginger
    🍅Tomato purée
    🧀Grater

  3. Step 3/6

    Pour in the tinned cherry tomatoes, vegetable stock, black beans and sweet potato, stir and cover with a lid.

    🍅Cherry tomatoes
    🍲Vegetable stock
    🫘Black beans
    🥔Sweet potato
    ✨Lid

  4. Step 4/6

    Simmer for 35–40 minutes until the sweet potato is soft.

    🥔Sweet potato
    ✨Lid

  5. Step 5/6

    Add the lime juice, miso and coconut yoghurt, then season to taste.

    🍋Lime
    🥣Brown rice miso paste
    🥥Coconut yoghurt
    🧂Sea salt
    ⚫Black pepper
    🥄Spoon

  6. Step 6/6

    Spoon into bowls and serve with rice, avocado, a dollop of coconut yoghurt and a sprinkle of coriander.

    🍚Rice
    🥑Avocado
    🥥Coconut yoghurt
    🌿Coriander leaves
    🥄Spoon
    🥣Bowl

Composition

Ingredients

Types

Oil, Vegetables, Spices, Condiments, Legumes, Fruits, Dairy Alternative, Herbs

Ingredients

Olive oil, Red onion, Cumin seeds, Dried red chilli flakes, Garlic, Ginger, Tomato purée, Cherry tomatoes, Vegetable stock, Black beans, Sweet potato, Lime, Brown rice miso paste, Coconut yoghurt, Sea salt, Black pepper, Rice, Avocado, Coriander leaves

Notes

Red onion (peeled & finely chopped), Garlic (grated), Ginger (small chunk, grated), Cherry tomatoes (tinned, 1 x 400g tin), Black beans (2 x 400g tins, drained), Sweet potato (1–2 sweet potatoes, about 300g, peeled & cut into 1cm cubes), Lime (juiced), Avocado (finely sliced, optional for serving), Coriander leaves (optional for serving)

Allergens

Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free

Calories

420 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 62g, Fat: 12g, Fiber: 16g, Sugars: 11g

Nutritional Information

Minerals

Potassium: 950mg, Iron: 4mg, Magnesium: 90mg, Sodium: 780mg

Vitamins

Vitamin A: 850µg, Vitamin C: 25mg, Vitamin B6: 0.5mg, Folate: 120µg

Preparation

Time Information

Preparation

15 minutes

Cooking

48 minutes

Overall

1 hour 3 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Lid, Spoon, Grater, Bowl

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Meal Prep, Weeknight Dinner, Batch Cooking

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Chunky, Creamy, Tender

Flavors

Savory, Spiced, Citrusy, Earthy, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (Store in an airtight container,Cool completely before refrigerating), freezer : up to 3 months (Store in a freezer-safe airtight container,Thaw overnight in the fridge before reheating,Add avocado and coconut yoghurt fresh after reheating, not before freezing)