SWEET POTATO FEIJOADA

This fibre-filled, nutrient-dense vegan stew, from Casa do Frango, will help you power through to 5pm and beyond

CALS 461 | CARBS 71G

| PROTEIN 20G | FAT 8G

| SERVES 2

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INGREDIENTS

200g sweet potato, chopped • 1 tbsp olive oil • 1 onion, sliced •1 red pepper, sliced •1/2 red chilli, sliced •1 garlic clove, crushed • 120g oyster mushrooms, finely sliced • 300g cooked mixed beans •2 tsp mushroom ketchup • 2 tsp sherry vinegar To serve: Pinch of chopped parsley • 40g sourdough croutons • 10g piquillo pepper, sliced

METHOD

1 | Beans are a true wonder ingredient: they count towards your five a day, support energy balance, and research in the Obesity journal shows that they can be more filling than meat. Start by coating the sweet potato with olive oil and roast at 200°C until soft and slightly caramelised. Set aside.

2 | Sauté the onion, red pepper, chilli and garlic on a moderate heat until the onion becomes sweet and translucent. Add the mushrooms – a potent source of antioxidants – and cook for a further 2 mins.

Add the beans. Once piping hot, season with mushroom ketchup, sherry vinegar, salt and pepper. Top with the roasted sweet potato.

3 | Ready to serve? Plate up and garnish with fresh parsley, croutons and piquillo peppers (you can buy them jarred in red wine vinegar) for an extra hit of vitamin C. The bean base will keep for a couple of days and, if you’re short on weekday lunch ideas, tastes great reheated.