Ingredients
- 2 medium-size sweet potatoes, peeled and cut into bite sized chunks
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- Freshly ground black pepper
- Olive oil spray
- 1 tablespoon olive oil
- 1 brown onion, diced
- 1 red capsicum, diced
- 1 yellow capsicum, diced
- 2 cloves garlic, crushed
- 1 bunch of fresh coriander, leaves removed, stalks chopped
- 1 fresh red chilli, finely chopped (optional)
- 1 fresh green chilli, finely chopped (optional)
- 2 x 400g cans beans (e.g. kidney beans, chickpea, cannellini), washed and drained
- 2 x 400g cans chopped tomatoes
Method
- Preheat the oven to 200˚C
- Sprinkle sweet potato with a pinch each of the cayenne, cumin, cinnamon and pepper (reserve the remaining spices for later). Spray with olive oil and toss to coat, spread out on a baking tray and place in hot oven for 30 minutes or until soft and golden, remove from oven and set aside
- Place a large pan on medium heat, add olive oil, onion, capsicums and garlic, cook for 5 minutes
- Add the coriander stalks, chilli (if using) and remaining spices; cook for another 5-10 minutes, or until vegetables have softened, stirring every couple of minutes
- Add beans and tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat for 25 – 30 minutes, or until thickened and reduced. Add ½ cup water if it becomes too thick
- Stir the roasted sweet potato and coriander leaves through the chilli, serve with rice or toasted pitta bread.
Nutrition information panel
Nutrient | Per Serve | Per 100g |
Energy | 625.7kJ | 259.8kJ |
Protin | 6.9g | 2.8g |
Total fat | 2.9g | 0.8g |
Saturated fat | 0.3g | 0.1g |
Carbohydrate | 19.6g | 8.9g |
Sugars | 7g | 3.7g |
Dietary Fibre | 6.5g | 3.4g |
Sodium | 190mg | 85.1mg |