This dish is such a great winter warmer! It’s just perfect for cold nights when you want something comforting but still nourishing and packed with lots of veggies. I love how the sweet potatoes make this stew super creamy and add touch of sweetness at the same time. To make it extra filling I also used Quorn Vegan Pieces which are an excellent source of plant based protein.
Sweet Potato, Pinto Beans & Kale Stew
- 1 sweet potato
- 1 red pepper
- 1 white onion
- 2 cups of chopped kale
- 3 cloves of garlic
- 1 tin of chopped tomato or Passata
- 1 tin of pinto beans - drained and rinsed
- 150g Quorn Vegan Pieces
- 2 tablespoon of tomato puree
- 1 cube of vegetable stock
- 1 red chilli (optional)
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coconut oil
- 120 ml of water
- Salt & pepper to taste
- Chopped coriander to serve
Heat up the coconut oil in a large pan. Chop the onion, fresh chilli and garlic and add them to the pan.
Cook on a medium heat for about 5 minutes until the onion is soft and translucent.
In the meantime peel and chopped the sweet potatoes and red pepper.
Add the cumin powder and coriander powder to the pan and give it a good stir.
Add the chopped sweet potatoes, pinto beans, quoin pieces and red pepper. Stir again. Add the stock cube, tomato puree and tinned tomatoes. Give it a good stir and add the water.
Put the lid on and bring it to boil then turn the heat down to a simmer and let it cook gently for 30 minutes.
Once the sweet potatoes are soft fold in the chopped kale and turn off the heat.
Serve while still hot with fresh coriander.