Bursting with GOODNESS
BRAZILIAN SWEET POTATO AND BLACK BEAN VEGGIE STEW
Whip up this veggie Brazilian stew with a tasty salsa in no time – it’s a hearty and filling dish!
PER SERVING 694 cals, 14g fat, 2g sat fat, 112g carbs
SERVES 2
✣130g (4½oz) brown rice, rinsed
✣1 red onion
✣A drizzle of vegetable oil
✣1 medium sweet potato, peeled and cut into bite-sized pieces
✣2tsp ground cumin
✣2tsp smoked paprika
✣1 red pepper, deseeded and cut into strips
✣400g tin black beans, drained and rinsed
✣1 red chilli, cut in half lengthways, deseeded and finely chopped
✣1 vegetable stock cube
✣200g (7oz) tomato frito or passata
✣1 tomato
✣10g (½oz) coriander
✣1 orange, half peeled and roughly chopped, half juiced
✣80g (2¾oz) natural yogurt
1 Put the rice into a pan with plenty of cold water, bring to the boil. Reduce the heat to medium and cook for 15-20 mins, until tender. Drain and return it to the pot. Cover.
2 Peel and cut half the red onion into wedges. Peel and finely dice the other half.
3 Heat a drizzle of vegetable oil in a large wide-based non-stick
