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Sweet potato white bean stew

Sweet potato white bean stew

Sweet potato butter bean stew with mango jalapeno salsa is the perfect spring meal. Since the weather is acting up like it always does this time of year. This light and tangy stew are just simply delish and perfectly light before the actual heavy heat comes around. Summer vacation or our winter vacation is around the corner and I am simply looking forward to some quality family time.

Sweet potato butter bean stew with mango jalapeno salsa is the perfect spring meal. Since the weather is acting up like it always does this time of year. This light and tangy stew are just simply delish and perfectly light before the actual heavy heat comes around. Summer vacation or our winter vacation is around the corner and I am simply looking forward to some quality family time.

Winter is simply part of our lives and although I just want to bathe in the summer rays and live where the bird’s chirp, unfortunately, it gets cut short all too quickly for my taste. So it’s about a months time and we’ll be heading back home once again for a couple of weeks. Although I’ll be missing the start of summer, coming back will be oh but wonderful.

 

This stew is perfect for those in-between days, where the sun is acting up like it has been these couple days. It’s like we’re playing hide and seek and some days you seek the sun and the other days the sun is finding you! You just don’t know what you’re going to get and with a toddler that likes to get out, you have a bit of a problem! Aside from all of these spring or autumn dilemmas, one thing is for sure and that is this meal. You know what you’re getting and it’s going to be absolutely perfect.

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Difficulty

Beginner

Sweet potato white bean stew

sweet potato white bean stew

Ingredients 

  • One medium sliced sweet potato
  • 250g canned butter beans
  • 1 can canned chopped tomatoes
  • 150ml coconut cream or coconut milk
  • 1 tsp smoked paprika
  • 1/2 tsp celery spice or 1/3 fresh chopped celery
  • 1 tsp marsala curry
  • 1 cup vegetable stock
  • 1/4 cup maple syrup
  • Juice of one lime
  • Salt and pepper to taste
  • Olive oil
  • 1 cup quinoa
  • 1 cup bulgur wheat
  • Some vegan margarine

Mango jalapeno salsa

  • 1 cup chopped mango
  • 1 small avo chopped and sliced
  • 1/4 cup chopped jalapeno
  • Fresh cilantro
  • Juice of one Lime
  • 1/4 cup Agave or maple syrup
  • 1/2 tsp Chili flakes
  • Salt and pepper to taste

Method

  1. Heat up the oven to 175 degrees Celcius.
  2. Then slice and dice the sweet potato, place on a parchment paper lined baking tray and drizzle with olive oil, maple syrup, lime juice, paprika, cumin, salt and pepper.
  3. Then bake for 15-20 minutes until soft and golden.
  4. Heat up olive oil in a pan and add the red onion and yellow pepper saute until soft and then add the baked sweet potato, drained butter beans, canned tomato and vegetable stock.
    let it simmer on medium, before adding in the coconut cream, spices, salt and pepper to taste.
  5. Bring some water to boil and add the quinoa, bulgar wheat and some salt. and let it simmer on medium until fully cooked through (takes about 20-25 minutes).
  6. Serve the cooked grains with the stew, mango jalapeno salsa, chopped cilantro and chili flakes.
  7. For the salsa: Mix together all the ingredients and set in the fridge until serving time.

Hope you love this amazing recipe, it has been such an amazing dish these last couple weeks!

M*

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