Rice with sweet potatoes and beans
This rice with sweet potatoes and beans is a vegan and healthy dish. I normally make it when I have leftover steamed brown rice. You can eat it as it is or use it for stuffing vegetables such as bell peppers, courgette, squash, cabbage leaves and so on. Alternatively, serve it in tortilla or lentil wraps.
Ingredients
Method
- Finely chop the onion and garlic.
- Peel and dice the sweet potatoes. Chop the red pepper and carrot.
- Heat the oil and gently sauté the onion and garlic. Add the sweet potato, carrot and red pepper pieces, stir for a minute, then add the cumin, paprika and oregano. Stir for another minute, then add the tomato paste.
- Stir for a minute, then add the tinned tomatoes and enough stock to cover the vegetables well. Cook for 15 minutes. Add the drained beans and cook for another 10 minutes or until the vegetables are tender and the stew is thick. Using a fork, mash the sweet potatoes lightly to thicken the sauce even more.
- Mix in the cooked rice, and add the spinach. Put the lid on and warm up.
- Taste and season with salt & pepper, if needed.
- Serve warm with the coriander leaves scattered on top.