Sweet Potato and Black Beans Stew

This is a staple recipe for me at the moment, perfect for a quick, simple weekday meal, using easily accessible and affordable ingredients. I adapted a recipe from the Deliciously Ella app. It would be great served with brown rice and guacamole Greek yoghurt for example. The dish could definitely be batch-made and taken to uni/work later in the week.

The recipe below serves 2.


– 1 x 400g tin of black beans, washed and drained

– 1/2 x 400g tin of chopped tomatoes

– 1/2 tsp tomato purée

– 50ml water

– 1 large sweet potato, peeled

– 1/4 tsp garlic granules

– 1/2 tsp dried mixed herbs

– Olive oil

– 2 handfuls spinach (optional)

– 50g frozen peas (optional)


Pre-heat the oven to 200c, fan setting.

Cut the sweet potatoes into small cubes, about 1cm square. Toss them with olive oil, and roast for 15-20 mins until they’ve softened, but still have a slight bite to them.

Place the chopped tomatoes, tomato purée and black beans in a pan, bring to a boil and then turn down to a simmer. Next, add in the garlic and mixed herbs, stirring occasionally.

Rinse the spinach and add the spinach and peas into the pan. Let this cook for around 10 minutes, slowly adding in the water bit by bit.

Once the sweet potatoes have finished baking, add them to the pan, ensuring that they’re well coated in the mixture.

Let everything cook together for approximately 10 minutes on a low heat, slowly adding the rest of the water if needed – this means the mix will stay thick and flavoursome.

Remove the pan from heat when the majority of the liquid has been absorbed and the mixture has a thicker consistency. Enjoy!


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