ingredients
- 4 tsp coconut oil
- 5 tbsp Sweet Freedom CARAMEL SYRUP
- 1 large sweet potato, peeled & largely chopped
- 1 onion, finely chopped
- 4 cloves of garlic, squeezed
- 1-2 fresh chillies, finely chopped
- 2 tsp ground cumin
- 2 tsp ground paprika
- 1 tsp chilli powder
- 1 red romano pepper, finely sliced
- 250g roma tomatoes, chopped (or use tinned)
- 500ml vegetable broth
- 240g kidney beans, drained & rinsed
- 2-3 handfuls of fresh baby spinach, washed
- to serve - coconut yog, extra drizzle of Sweet Freedom CARAMEL SYRUP, sliced avocado, spring onion, washed & finely chopped
make
- Heat a medium sized pot to medium-high heat. Then add 2 tsp of coconut oil to the pot followed by the chopped sweet potato. Cook for 4-5 minutes while stirring.
- Next, add in the Sweet Freedom CARAMEL SYRUP and cook for another 3-4 minutes while stirring to avoid burning. Remove the sweet potato and set aside.
- Reduce heat to low and add the last 2 tsp of coconut oil to the pan followed by the onion. Sauté the onion for 2-3 minutes while stirring. Add in the garlic & fresh chillies and sauté for 1 more minute.
- Add in the ground spices and cook for 1-2 minutes while stirring constantly.
- Now add in the red pepper & tomatoes. Cook for about 5 minute while stirring.
- Next, add the broth and let the dish simmer on low-heat for about 10 minutes while stirring occasionally.
- Add the kidney beans and the caramelised sweet potato. Simmer for about 5 minutes on low heat.
- Lastly, add the fresh spinach and give it a quick stir before taking off the heat. Let rest for 5 minutes before serving with coconut yoghurt, Sweet Freedom CARAMEL SYRUP, avocado & spring onion.
- Enjoy!
Thanks for this fab recipe @Scandihealthyfoods!
