← Nouns Cooking · Plant-Based

Ingredients

• 3 tbsp Olive oil
• 2 sweet potatoes (about 600 g), peeled and cut into 2 cm chunks
• 2 tsp Smoked paprika
• 2 tsp ground cumin
• 1 Onion, chopped
• 2 Carrot, diced
• 2 celery sticks, diced
• 2 cloves Garlic, crushed
• 1½ tsp Chilli powder
• 1 tsp Dried oregano
• 1 tbsp Tomato purée (paste)
• 1 red pepper, chopped
• 2 cans chopped tomatoes (400 g cans)
• 1 can black beans (400 g can), drained
• 1 can kidney beans (400 g can), drained
• salt and pepper
• 1 Lime, cut into wedges
• 1 Avocado, diced (optional)
• 1 handful Coriander (cilantro) (optional)
• 300 g rice, cooked (optional)

Method

1. Heat the oven to 200°C (400°F). Toss the sweet potato with 2 tbsp of the oil, 1 tsp each of the smoked paprika and cumin and a pinch of salt. Roast for 25 min, until tender and caramelised at the edges.
2. Meanwhile, heat the remaining oil in a large pan over medium heat. Cook the onion, carrots and celery for 10 min, stirring now and then, until soft.
3. Stir in the garlic, chilli powder, oregano and the remaining paprika and cumin for 1 minute, then add the tomato paste and pepper and cook for 2 min more.
4. Pour in the tomatoes and half a can of water, add both beans and simmer for 20 min, stirring occasionally, until thick.
5. Stir in the roasted sweet potato, season well and serve with lime wedges, avocado, coriander and rice.

Tips

• Go easy on the chilli powder at first and add more at the end, as heat varies a lot between brands.
• Keeps for 3 days in the fridge and freezes for 3 months.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Love and Lemons