Name: Rice with sweet potatoes and beans
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 Tbsp olive oil; 1 onion, chopped; 1 clove of garlic; 2 sweet potatoes; 1 carrot, diced; 1 red bell pepper; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp smoked paprika (or half paprika half cayenne); 1 Tbsp tomato paste; 1 tin chopped tomatoes; 300 ml vegetable stock, or more; 1 tin kidney beans; 1.5 cup leftover rice (approx.); 100g baby spinach; 2 Tbsp chopped fresh coriander leaves

Rice with sweet potatoes and beans

28 Mar 2024

by Wholeness

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

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

2 Tbsp olive oil
1 onion, chopped
1 clove of garlic
2 sweet potatoes
1 carrot, diced
1 red bell pepper
1 tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika (or half paprika half cayenne)
1 Tbsp tomato paste
1 tin chopped tomatoes
300 ml vegetable stock, or more
1 tin kidney beans
1.5 cup leftover rice (approx.)
100g baby spinach
2 Tbsp chopped fresh coriander leaves

Instructions

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.