Spicy Beans on Baked Sweet Potato

Name: Spicy Beans on Baked Sweet Potato
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 3 sweet potatoes (500g); 1 tablespoon olive oil; 1 large onion; 3 garlic cloves, crushed; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon chili powder; 400 g chopped tomatoes; 1 cup vegetable stock; 1 large courgette, cubed; 1 green pepper, cubed; 310 g corn kernels; 2 (400 g) cans red kidney beans, rinsed and drained; 3 tablespoons chopped fresh coriander leaves; sour cream or light soy sour cream, to serve; grated cheddar cheese or soy cheddar cheese, to serve

⏱ 90 mins 🍽 4 serving(s) 🏷 Beans

This satisfying dish features sweet potatoes baked until tender, which are then topped with a robust stew of kidney beans, courgette, pepper, and corn simmered in a spiced tomato and vegetable stock base. The meal is finished with fresh coriander, a dollop of sour cream, and a sprinkle of cheese for a comforting and flavourful vegetarian dinner.

Ingredients

3 sweet potatoes (500g)
1 tablespoon olive oil
1 large onion
3 garlic cloves, crushed
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
400 g chopped tomatoes
1 cup vegetable stock
1 large courgette, cubed
1 green pepper, cubed
310 g corn kernels
2 (400 g) cans red kidney beans, rinsed and drained
3 tablespoons chopped fresh coriander leaves
sour cream or light soy sour cream, to serve
grated cheddar cheese or soy cheddar cheese, to serve

Method

Set your oven to heat to 210 degrees (gas 6-7).
Wash the sweet potatoes and pierce their skins all over with a sharp knife. Place them on a baking tray.
Bake the potatoes for 1-1½ hours until they feel soft when pressed.
Warm the olive oil in a large saucepan. Cook the chopped onion for about 5 minutes until it is soft and golden, stirring now and then. Mix in the crushed garlic and the ground cumin, coriander, and chili powder, cooking for 1 minute while stirring.
Pour in the chopped tomatoes and vegetable stock, stirring to combine. Add the cubed courgette, cubed green pepper, corn kernels, and the rinsed kidney beans.
Allow the mixture to come to a boil, then lower the heat. Let it simmer with the lid partially on for 20 minutes.
Take off the lid and turn the heat up a little. Continue to cook the stew.
Let it cook for a further 10-15 minutes until the sauce has reduced and thickened. Stir through the chopped fresh coriander just before you are ready to serve.
To assemble, slice each baked sweet potato in half lengthwise. Generously spoon the spicy bean mixture over each half. Finish with a spoonful of sour cream or light soy sour cream and a scattering of grated cheddar or soy cheddar cheese.

Nutrition (per serving)

Sodium81000 mg

Recipe details

CategoryBeans

AuthorBunny Erica