Sweet Potato and Quinoa Stew
A one pot wonder: packed with wholegrains, protein, and succulent flavour all to enjoy in a quick and easy meal.
Servings: 2 people
- 2 small Sweet potatoes or one medium - large
- 1 Leek
- ¼ cup roasted bell peppers
- 2 garlic cloves
- 1 can Kidney beans
- ½ cup Quinoa
- 2 tsp Garam masala
- 1 tsp Smoked paprika
- 2 tsp tamari
- 2 tsp Vegetable bouillon or one stock cube
- 2 heaped tsps Peanut butter
- 1/2 bunch Parsley
- 1 Lime
Cube the sweet potato into ½ inch chunks, slice the leek and finely slice the garlic. Next drain and rinse the kidney beans and also slice the roasted bell peppers.
Next, add a splash of olive oil to the saucepan over a medium heat, then add in the garlic, gently frying until slightly golden and aromatic.
Place all other ingredients, except for the parsley, into the saucepan bringing it to a boil. Cover the saucepan and reduce the heat whilst maintaining a simmer. Leave this to cook for 15 - 20 minutes.
Lastly, chop the parsley and incorporate it evenly into the stew along with the juice of one lime. Season to taste and serve this stew while brown rice or simply over a bed of pea shoots.
* Any beans may be used in this recipe as long as they are precooked and weigh 240g once drained.
** Tahini or almond butter may be substituted in this recipe, but will deliver a slightly different taste.