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Black Bean & Sweet Potato Stew

Black Bean & Sweet Potato Stew

With Cavolo Nero & Harissa

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Tags:SpicyUnder 600 caloriesVeggie

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 grams

Diced Sweet Potato

1 unit(s)


1 clove

Garlic Clove

1 unit(s)

Spring Onion

15 grams

Flaked Almonds


1 sachet

Harissa Paste

1 sachet

Vegetable Stock Powder


1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 pack(s)

Black Beans

100 grams

Cavolo Nero

75 grams

Greek Style Yoghurt


Not included in your delivery

200 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2289 kJ
Energy (kcal)547 kcal
Fat20.0 g
of which saturates4.0 g
Carbohydrate73 g
of which sugars22.0 g
Protein18 g
Salt3.55 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Small Bowl
Instructionsarrow up iconarrow up icon
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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.


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 saucepan 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.


Put the saucepan 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.


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


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.


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!