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Black Bean & Sweet Potato Stew

Black Bean & Sweet Potato Stew

With Kale & Harissa

Balanced
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Tags:Under 600 calories
Allergens:NutsSoyaCelerySulphitesMilk
Preparation Time45 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Diced Sweet Potato

1 unit(s)

Onion

1 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

1 pack(s)

Flaked Almonds

(ContainsNuts)

1 sachet

Rose Harissa Paste

(ContainsSoya)

1 pot(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 pack(s)

Black Beans

1 bag(s)

Kale

75 grams

Greek Yoghurt

(ContainsMilk)

Not included in your delivery

200 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2289 kJ
Energy (kcal)547 kcal
Fat20.0 g
of which saturates4.0 g
Carbohydrate69 g
of which sugars22.0 g
Protein21 g
Salt4.75 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Cutting board
Knife
Saucepan
Sieve
Bowl
Instructionsarrow up iconarrow up icon
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Roast the Sweet Potato
Roast the Sweet Potato
1

Preheat your oven to 200°C. Pop the sweet potato on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat and roast on the top shelf of your oven until golden on the outside and soft in the middle, 20-25 mins. Turn halfway through cooking.

Prep
Prep
2

Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Trim the spring onions then slice thinly. Heat a large sauce pan on medium heat (no oil) and add the almonds. Toast until golden 2-3 minutes. Tip: Watch the almonds like a hawk as they can burn easily. Once toasted, transfer to a small bowl and set aside.

Make the Stew
Make the Stew
3

Put the sauce pan back onto a medium-high heat and add a drizzle of oil. Add the onion and cook for until golden, stirring occasionally. 4-5 minutes. Add the garlic and harissa and cook for a further minute. Pour in the water (see ingredients for amount), veg stock pot and chopped tomatoes. Bring to a boil, reduce the heat to medium, and simmer until it has thickened slightly, 7-8 mins. Stir occasionally

Add the Beans
Add the Beans
4

Meanwhile, drain and rinse the black beans in a colander. When the sauce has cooked down, add the black beans and kale stirring occasionally. Continue to simmer until the stew has thickened and the kale is tender, 10-12 mins.

Finish the Stew
Finish the Stew
5

Once the sweet potato is cooked, remove it from the oven and stir it through your stew. Season to taste with salt and pepper. Add a splash of water if it's too thick.

Time to Serve
Time to Serve
6

Divide the bean stew between your bowls. Finish with a dollop of Greek yogurt and generously sprinkle on the toasted almonds and spring onion. Enjoy!