Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

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.
  • 100 g baby spinach
  • 2 Tbsp chopped fresh coriander leaves

Method
 

  1. Finely chop the onion and garlic.
  2. Peel and dice the sweet potatoes. Chop the red pepper and carrot.
  3. 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.
  4. 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.
  5. Mix in the cooked rice, and add the spinach. Put the lid on and warm up.
  6. Taste and season with salt & pepper, if needed.
  7. Serve warm with the coriander leaves scattered on top.