Smoky sweet potato, black bean and kale stew

A really easy comforting dinner recipe perfect for these Autumnal days. I’ve used black beans as my protein source because they work well with the sauce and hold their texture. But if you’re not keen on beans this could be replaced with any meat or tofu or chickpeas, just adjust cooking time as necessary.

Smokey sweet potato and kale stew

Vegan | Gluten-free | Batch-cook

Serves 4

Skill: Easy

Time: 20 - 25 mins

This dish can be served on its own or with quinoa, rice, flatbreads or even extra steamed green vegetables.

Ingredients

• 2 onions, peeled and diced

• About 700g sweet potatoes (about 4 small or 2 medium potatoes), peeled and diced into chunks about 1cm squares

• 400g black beans (or alternative)

• 3 garlic cloves, peeled and crushed

• 1 tbsp olive oil

• 2 tsp paprika

• 1 tbsp tamari or soy sauce

• 2 tbsp tomato puree

• 800ml vegetable stock

• 150g fresh kale, diced and large stalks removed

• Sides of your choice e.g. quinoa, rice, flatbreads or green veg

Method

1. Add the oil to a large pan and heat, add the onions and soften for 3-4 mins, add the crushed garlic, paprika and cook for a further minute. 

2. Add the stock, soy/tamari, tomato puree and mix well, add the sweet potatoes, bring to boil, reduce and simmer for 15 minutes.

3. Add the beans and kale and cook for a further 5-8 mins until the potatoes are soft.

4. Serve and enjoy.

If you do try this recipe please let me know what you think and tag me in any photos @eat_breathe_believe