Sweet Potato Rice with Beans and Courgette
This sweet potato rice with beans and courgette is a vibrant, nutrient-packed vegan dish that’s perfect for using up leftover rice. It’s hearty, colourful and full of warming spices, making it a great weeknight meal. Enjoy it on its own as a comforting vegan bowl, use it to stuff vegetables like bell peppers, courgettes, squash or cabbage leaves, or roll it into tortilla or lentil wraps for an easy meal. Naturally gluten-free and high in fibre, this recipe is an effortless way to transform simple ingredients into something satisfying and wholesome.
Ingredients
Method
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic and sauté until softened.
- Add the diced sweet potato and baby tomatoes to the pan.
- Sprinkle in the oregano, cumin seeds, coriander seeds and smoked paprika. Stir well to coat the vegetables in the spices.
- Pour in the vegetable stock and simmer for about 10 minutes, or until the sweet potato begins to soften.
- Add the grated courgette and black beans. Continue cooking for another 10 minutes, or until all the vegetables are tender and the mixture has thickened.
- Stir in the cooked rice and heat through.
- Taste and season with salt and pepper as needed.
- Serve warm, topped with chopped fresh coriander.