Sweet Potato, Spinach & Butter Bean Stew [vegan] [gluten free]

A one-pot wonder to enjoy on its own or with some wholegrain rice, couscous, quinoa, barley etc…

This hearty and warming Sweet Potato, Spinach & Butter Bean Stew can feed a crowd but the quantities of this recipe can easily be halved.

Smoked paprika adds just the right amount of spice.

Butter beans are super versatile and can be used as dip, mash or in salad like in this Butter Bean Salad.

A one-pot wonder to enjoy on its own or with some wholegrain rice, couscous, quinoa, barley etc…

I hope you enjoy this Sweet Potato, Spinach & Butter Bean Stew recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Sweet Potato, Spinach & Butter Bean Stew [vegan] [gluten free]

A one-pot wonder to enjoy on its own or with some wholegrain rice, couscous, quinoa, barley etc…

4.30 from 17 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Beans & Pulses, Entertaining, One-pot Meals, Quick & Easy

Cuisine English

Servings 12 people

Calories 193 kcal

Equipment

large saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1.25 kg sweet potatoes
• 260 g young leaf spinach
• 800 g can chopped tomatoes
• 800 g can butter beans
• 4 garlic cloves – crushed
• 2 medium onions – finely chopped
• 2 Tbsp olive oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 3 tsp smoked paprika
• 500 ml vegetable stock
• juice of 1 to 2 lemons
• large bunch of fresh coriander
• salt & pepper

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Instructions

 

• Peel the sweet potatoes and cut in 1cm dice (0.40 inch).
• Heat olive oil in a large casserole pan.
• Add the finely chopped onion, crushed garlic, ground cumin, ground coriander and smoked paprika. Cook until onion is soft.
• Add the diced sweet potatoes, chopped tomatoes and stock.
• Bring to the boil, then cook half-covered until the sweet potatoes are tender (they should still have a bite).
• Stir in the spinach. Cook for 2 minutes. Add the rinsed and drained butter beans. Cook for another 2 minutes to warm them through.
• Season to taste with lemon juice, salt & pepper.
• Serve with plenty of chopped fresh coriander leaves sprinkled over.

Nutrition

Serving: 250gCalories: 193kcalCarbohydrates: 37gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 562mgPotassium: 793mgFiber: 8gSugar: 7gVitamin A: 17231IUVitamin C: 16mgCalcium: 98mgIron: 4mg

Find this recipe online:

Sweet Potato, Spinach & Butter Bean Stew [vegan] [gluten free]

https://theflexitarian.co.uk/recipe-items/sweet-potato-spinach-butter-bean-stew-vegan-gluten-free/

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