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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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: British
Keyword: quinoa, stew, sweet potato
Servings: 2 people
Author: Jamie Waters


  • One large saucepan


  • 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.