This Kidney Bean and Sweet Potato Dish is a wonderful meal for a cold winter’s night. Our family often has it served with the Spinach and Feta Slice, with either some steamed vegetables or a big salad. It is a great meal for people who are just beginning to incorporate legumes into their diet. As many of you know, legumes are a fantastic vegetarian source of fibre, protein and iron! Perhaps the best thing about this dish is that it tastes delicious and is SUPER quick to whip together.
1 tbsp extra virgin olive oil
1 large brown onion
1-2 large clove garlic, crushed
1-2 tsp Mexican chilli powder (Master Foods), according to taste preferences
700g sweet potato, chopped into 2cm chunks
2x 400g tin red kidney beans, drained and rinsed
400g tin brown lentils, drained and rinsed
400g tin diced tomatoes or tomato passata
½ litre (2 cups or 500 ml) of vegetable stock
Note: Where possible, try to find BPA-free tins, or use freshly cooked beans 🙂
- In a large saucepan, cook the onion in oil until soft and then add the garlic and Mexican chilli powder and cook for 1 minute.
- Add the chopped sweet potato, kidney beans, lentils, tomatoes and stock. Bring to the boil and then simmer until sweet potato is tender.
- Serve with some brown rice and a salad or perhaps while it is cooking you could try making the Spinach and Feta Slice, so you have two healthy dishes to enjoy!
This recipe also freezes well, so you can make a double batch and store some in the freezer for later. I often portion it out into glass containers and freeze it, so I can defrost one in the morning to enjoy as a quick and easy lunch.