Warming Harissa, Black Bean and Sweet Potato Bowl

Name: Warming Harissa, Black Bean and Sweet Potato Bowl with Spinach, Flaked Almonds and Yoghurt
Total time: 45 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 unit(s) Sweet Potato; 2 unit(s) Garlic Clove**; 1 carton(s) Black Beans; 50 grams Harissa Paste; ½ sachet(s) Chermoula Spice Mix; 1 carton(s) Finely Chopped Tomatoes with Onion and Garlic; 10 grams Vegetable Stock Paste; 100 grams Baby Spinach; 75 grams Greek Style Natural Yoghurt; 15 grams Toasted Flaked Almonds; 1 tsp Sugar; 200 milliliter(s) Water for the Sauce

with Spinach, Flaked Almonds and Yoghurt

Get 50% off 1st box + free dessert for life!

For the days when you just need a bit of comfort, this wholesome Warming Harissa, Black Bean and Sweet Potato Bowl is the one. Harissa is widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander, all warming spices that pair perfectly with veg.

Tags:

Extra spicy

•Calorie Smart

•Veggie

Allergens:

Milk

•Almonds

•Nuts

The quantities provided above are averages only.

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.

Total45 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Sweet Potato

2 unit(s)

Garlic Clove**

1 carton(s)

Black Beans

50 grams

Harissa Paste

½ sachet(s)

Chermoula Spice Mix

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Vegetable Stock Paste

100 grams

Baby Spinach

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

15 grams

Toasted Flaked Almonds

(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)

Not included in your delivery

1 tsp

Sugar

200 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2665 kJ

Energy (kcal)637 kcal

Fat18.6 g

of which saturates4.2 g

Carbohydrate86.5 g

of which sugars35 g

Dietary Fibre20.7 g

Protein23 g

Salt4.3 g

Potassium341 mg

Calcium59.5 mg

Iron0.9 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 2cm chunks (no need to peel).

Pop the sweet potato chunks 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 of both 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 the boil, then lower 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 has roasted, 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.

Taste and season with salt and pepper if needed. Add a splash of water if the stew is a little too 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!