Sweet Potato, Miso & Butter Bean Stew

This stew is full of nourishing ingredients, with huge flavour, warming spices, comforting chunks of sweet potato & butterbeans all cooked in creamy coconut milk. Not only is it wholesome, delicious but for 2 portions it costs less than ¬£5. 

Ingredients (serves 2)
  • 1 red onion, thinly sliced
  • 1 red pepper, finely chopped
  • 1 large sweet potato, cubed
  • 2 cups spinach (fresh or frozen)
  • 2 tsp ground ginger
  • 1 clove garlic, crushed
  • 1 tin butterbeans, drained and rinsed
  • 1/4 cup creamed coconut ( I use biona organic, and it last for ages - much cheaper than coconut milk) 
  • 1 tbsp miso paste
  • 1 tbsp almond butter
Method
1. Pre-heat the oven to 180. Place the cubed sweet potatoes on a baking tray and drizzle with olive oil and salt. 
2. Mean while sauté the onions, garlic and pepper in a pan until soft.
2. Next add in the ground ginger, butterbeans, miso paste, almond butter, and coconut cream.
3. Reduce the heat and let simmer for 20 minutes until it thickens.
4. Remove the now cooked sweet potatoes and add to the pan. Mix all together, add in the fresh spinach, and serve immediately.
5. Top with a dollop of hummus & crunchy sesame crackers. 

Enjoy :) 

Love H xx