In need of some inspo? This plant-based Sweet Potato and Black Bean Stew is a great recipe to make ahead and store in your reusable pouches.
Sweet Potato and Black Bean Stew
This recipe is so easy - just chop up all the vegetables and throw them into one pan.
1 tablespoon of extra virgin olive oil
1 large red onion (diced)
400g sweet potato (cut into chunks)
1 red chilli (seeds removed and finely diced)
1 red pepper (cut into small chunks)
1/4 teaspoon of cayenne pepper
1/2 teaspoon of ground cumin
1/2 teaspoon of smoked paprika
1/2 teaspoon of salt
2 cans of black beans (drained and rinsed)
1 can of chopped tomatoes
200ml vegetable stock
4 stems of cavalo nero or kale (chopped)
Begin by heating a large pan on a medium heat and adding the oil and diced red onion.
After a few minutes add the sweet potato chunks and red chilli and combine.
Let cook for 5 minutes and then add the red pepper, cayenne pepper, ground cumin, smoked paprika and salt.
Cover the sweet potato chunks evenly with the spices and then add the black beans, chopped tomatoes and vegetable stock.
Leave to simmer stirring occasionally for 10 minutes before adding the chopped cavolo nero.
After 5 minutes plate up the stew and serve with rice should you wish.
Serve with rice. Tastes great topped with sliced spring onions and almond flakes.