![Sweet Potato , Spinach & Butter Bean Stew [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/03/Sweet-Potato-Spinach-Butter-Bean-Paprika-Stew-v800-300x300.jpg)
Sweet Potato, Spinach & Butter Bean Stew
A one-pot wonder to enjoy on its own or with some wholegrain rice, couscous, quinoa, barley etc...
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 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
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