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Black Bean & Sweet Potato Stew
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Black Bean & Sweet Potato Stew

Black Bean & Sweet Potato Stew

With Kale & Harissa

.

Tags:
Under 600 calories
Allergens:
Milk
Nuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

300

Diced Sweet Potato

75

Greek Style Natural Yoghurt

(Contains Milk)

1

Finely Chopped Tomatoes with Onion and Garlic

1

Onion

100

Chopped Kale

15

Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

1

Garlic Clove

1

Spring Onion

50

Harissa Paste

1

Black Beans

1

Vegetable Stock Powder

Not included in your delivery

200

Water for the Sauce

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Nutritional information

Energy (kcal)545 kcal
Energy (kJ)2280 kJ
Fat20 g
of which saturates4 g
Carbohydrate70 g
of which sugars22 g
Protein21 g
Salt3.43 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Dish
Chopping Board
Medium Saucepan
Knife
Sieve
Grill Pan
Bowl

Instructions

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
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
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 powder 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
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 stalks are tender, 10-12 mins.

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
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!