Name: Roasted sweet potato and tomato stew with cabbage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 red onion; 2 large sweet potatoes; 4 large ripe tomatoes; 2 Tbsp olive oil; 1 tsp dried oregano; 1 tsp paprika; 4 cloves of garlic; 1 stock pot (Knorr smoked chilli & tomato); 1 tin chickpeas; 100g shredded cabbage or kale; Salt and pepper

Roasted sweet potato and tomato stew with cabbage

1 Jun 2022

by Wholeness

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

This roasted sweet potato and tomato stew with cabbage is perfect for a hearty vegan meal. It’s super healthy too, so ideal for those who follow various diets. Serve it with crusty bread or brown rice.

Ingredients

1 red onion
2 large sweet potatoes
4 large ripe tomatoes
2 Tbsp olive oil
1 tsp dried oregano
1 tsp paprika
4 cloves of garlic
1 stock pot (Knorr smoked chilli & tomato)
1 tin chickpeas
100g shredded cabbage or kale
Salt and pepper

Instructions

Preheat the oven to 180°C.
Cut the onion and tomatoes in half. Peel the sweet potatoes and cut them into chunks.
Arrange these in a baking tray, then tuck the garlic cloves between them. Drizzle with olive oil, dust with paprika and oregano. Toss, then bake in the oven for about 25-30 minutes, until the veggies are tender.
Take the tray out of the oven and transfer everything to a pot. Remove the skins of the garlic cloves.
Add the stock pot and enough water to cover the veggies. Bring to the boil. Cook for 5 minutes.
Using a stick-blender, blend the stew until creamy. Add more water if it’s too thick. Season to taste.
Meanwhile, shred the cabbage and drain the chickpeas.
Add these to the stew and cook for another 5 minutes or so.