If you want to eat well and you love spice, you can’t do better than this sweet potato and black bean recipe. As I mentioned in another recipe, sweet potatoes are packed to the brim with nutrients, and are beneficial for many different health factors. Now, guess what? Black beans are another amazing powerhouse, fantastic for maintaining healthy bones, lowering blood pressure, managing blood sugar levels, warding off heart disease, and preventing cancer. They are high in many B-vitamins, quercetin, iron, phosphorus, calcium, magnesium, copper and zinc. Because black beans are also high in fibre and low in calories, they fill you for longer and aid with weight loss (this goes for all beans). So, not only is this recipe going to taste great, it’s also going to make you look great too. What have you got to lose?
- 2 tbsp extra-virgin olive oil
- 1 medium-large sweet potato, peeled and diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tspn chilli powder (whichever heat you prefer, mild or hot)
- 4 tspn ground cumin
- ½ tspn ground chipotle chile (optional)
- ¼ tspn salt
- 600ml water
- 2 400g cans black beans, rinsed
- 1 400g can diced tomatoes
- 4 tspn lime juice
- 70g chopped fresh coriander
Delicious served with quinoa (this will certainly pack up the nutrient and protein value even higher) or brown rice.
Heat oil in a deep pan over a medium-high heat.
Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften (approximately 4 minutes).
Add garlic, chili powder, cumin, chipotle (if preferred) and salt and cook, stirring constantly, for 30 seconds.
Add water and bring to a simmer.
Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often.
Reduce heat and simmer until slightly reduced, about 5 minutes.
Remove from heat and stir in coriander.
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.