Brazilian-style sweet potato and black bean stew

SERVES 2

Serve over brown rice with a dollop of yogurt and sweet citrusy tomato and orange salsa. It’s meat-free but full of flavour and comfort.

YOU WILL NEED

130g brown rice

1tsp vegetable oil

1 red onion, half peeled and cut into wedges, the other half finely diced 1 medium sweet potato, peeled and chopped into bite-sized chunks 2tsp ground cumin

2tsp smoked paprika

1 red pepper, deseeded and cut into strips

400g can black beans, drained and rinsed 1 red chilli, deseeded and finely chopped

200g passata

11g vegetable stock powder 1 tomato, roughly chopped 1 orange, peeled and half roughly chopped

A handful of coriander, chopped (stalks too)

80g natural yogurt

HOW TO DO IT

1

Boil half a kettle. Rinse the brown rice, then add it to a pot with plenty of cold water and bring to the boil. Once boiling, reduce the heat to medium and cook for 15-20 mins or until it’s tender with a slight bite. Once cooked, drain, return it to the pot and keep covered until serving.

2

Meanwhile, heat a large, wide-based pan (preferably non-stick with a matching lid) with 1tsp vegetable oil over a medium-high heat. Once hot, add the red onion wedges and sweet potato with a pinch of salt and cook for 3-4 mins.

3

Once the onion and sweet potato are beginning to soften, add the cumin and paprika. Cook for 30 secs.

4

Add the pepper, black beans and half the chopped chilli. Season and mix together until everything is coated in spices.

5

Add the passata and stock mix with 200ml boiled water. Stir everything together and cook, covered, for 10-12 mins or until the sweet potato has softened and the sauce has thickened.

6

In a bowl mix the chopped tomato, chopped orange, the remaining chilli and onion and half the coriander. Add the juice of the remaining orange and season with salt.

7

Serve the brown rice in bowls with the veggie stew to the side. Top with your salsa and a dollop of natural yogurt. Garnish with the remaining coriander.