Sweet potato and black bean stew

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Ingredients :

serves 3-4

• 2 cups chopped sweet potato

• 1 tin black/kidney beans

• 1 tin chopped tomatoes

• 1 tbsp tomato paste

• 1/2 chopped red onion

• 2 cloves garlic

• 1/2 cup vegetable stock

• 1 tsp smoked paprika

• 1 tsp cumin

• 1 tsp cinnamon

• 1/2 tsp cayenne pepper

• Salt & pepper

• Dash of balsamic vinegar

• Handful chopped basil

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How to :

• Prep your vegetables by washing and chopping the sweet potato, onions and garlic and place to the side. In a saucepan melt 1 tsp coconut oil and add in onions and garlic and sauté for 3 mins.

• Add in the spices and stir. Add in the sweet potato, black beans. Add in vegetable stock and cook for 25 mins until the sweet potatoes are soft.

• Add in the tinned tomatoes and simmer for 10 mins until a thick consistency is reached.

• Turn off the heat, add in the balsamic vinegar and chopped basil and allow sauce to sit for 5 mins. Serve up with some wholegrain brown rice or buckwheat.

• Batch make and can be stored in the freezer.