Black Bean and Sweet Potato Harissa Stew
with Spinach, Flaked Almonds and Yoghurt
- Celery
- Milk
- Nuts
- May contain traces of allergens
- Sesame
- Nuts
- Peanut
This delicious Black Bean and Sweet Potato Harissa Stew has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
2
Sweet Potato
1
Garlic Clove
1
Black Beans
50
Harissa Paste
½
Chermoula Spice Mix
1
Finely Chopped Tomatoes
10
Vegetable Stock Paste
(Contains: Celery)
100
Baby Spinach
75
Greek Style Natural Yoghurt
(Contains: Milk)
15
Toasted Flaked Almonds
(Contains: Nuts May be present: Sesame, Nuts, Peanut)
Not included in your delivery
1
Sugar
200
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potato into 2cm chunks (no need to peel).
Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and tender, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Drain and rinse the black beans in a sieve.
Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the garlic, harissa paste and chermoula spice mix (add less if you'd prefer things milder). Cook until fragrant, 1 min.
Stir in the chopped tomatoes, veg stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then reduce the heat.
Simmer, stirring occasionally, until slightly reduced, 7-8 mins.
When the sauce has reduced, add the black beans and continue to simmer, stirring occasionally, until the stew has thickened, 8-10 mins.
Once the sweet potato is cooked, remove from the oven and stir through the stew.
Stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Season to taste with salt and pepper. Add a splash of water if the stew is a little thick.
When ready, share your harissa stew between your bowls and top with a dollop of yoghurt.
Sprinkle over the toasted almonds to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Bold, warming, and well-spiced, with the harissa and chermoula creating a rich depth of flavour that many found surprisingly satisfying for a meat-free dish.
- Ease of prep: Straightforward to put together, though the oven time for the sweet potato means the overall cook is closer to 45–60 minutes than a quick weeknight meal.
- Suggestions: Use half the harissa paste and spice mix if you prefer a milder heat; serve with crusty bread, flatbreads, rice, or couscous to make it feel more complete. Adding extra veg such as courgette, cauliflower, or red pepper works well to bulk it out, and a little extra yoghurt on top helps balance the spice.
- Next-day meals: Leftovers keep well and reheat nicely; some enjoyed the stew cold the next day, in a wrap, or spooned over a jacket potato.
- Portions: The sweet potato can feel sparse for two people, so consider adding a second one or a handful of extra veg if you want a heartier result.
