Go Back

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.  
Print Recipe
Resting Time 4 hours
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 red onion chopped
  • 2 cloves garlic minced
  • 1 large sweet potato peeled and diced
  • 1 tsp dried oregano
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp smoked paprika or ½ paprika, ½ cayenne
  • 1 cup baby tomatoes
  • 1 cup vegetable stock
  • 1 tin black beans drained and rinsed
  • 1 courgette grated
  • 2 cups leftover cooked rice
  • 1 handful fresh coriander leaves chopped
  • Salt and pepper to taste

Method
 

  1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic and sauté until softened.
  2. Add the diced sweet potato and baby tomatoes to the pan.
  3. Sprinkle in the oregano, cumin seeds, coriander seeds and smoked paprika. Stir well to coat the vegetables in the spices.
  4. Pour in the vegetable stock and simmer for about 10 minutes, or until the sweet potato begins to soften.
  5. 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.
  6. Stir in the cooked rice and heat through.
  7. Taste and season with salt and pepper as needed.
  8. Serve warm, topped with chopped fresh coriander.