Joe Anderson It’s a new year and everyone loves to eat healthy, how about recipe which is packed with goodness and tastes great? Sounds good to us.
This gluten free Sweet Potato, Butterbean and Spinach Stew recipe is easy to prepare, cook and tastes great on its own, or if you like with CousCous or Quinoa.
Ingredients (serves 4-6)
- 1 tsp Coriander, ground
- 2 Garlic cloves
- 1 Lemon (Juice)
- 1 Onions
- 600g Sweet potatoes
- 100g Young leaf spinach
- 250ml Vegetable stock
- 2 tsp Paprika, smoked
- Salt & pepper
- 2 tbsp Extra Virgin Olive oil
- 1 tsp Cumin, ground
- 1 x 400g can butter beans
- 1x 400g Tinned Tomatoes or Tomato Passata
To prepare this dish simply dice the potatoes into 1cm squares, chop the onions and crush the garlic. Heat a pan on the hob with the oil and cook the onions and garlic until soft. Add in the potatoes and cover with all the spices, the tinned tomatoes and stock. Cook until the potatoes are soft but still have some bite and then add the butter beans and cook for a few minutes more.
Once you have done this, turn off the heat and stir in the spinach, lemon juice and season with salt and pepper. Serve on its own or with your side of choice.
Simple.
