Sweet potato, black bean and quinoa chilli

Recipe by:

Quinoa is a super nutritious grain that originally comes from the Andean region of South America. It is full of protein and has more vitamins and minerals than virtually any other grain, so it’s a brilliant option for vegetarians and vegans.

Sweet potato, black bean and quinoa chilli

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

30

MINUTES

CUISINE

COURSE

Main

Method

  1. Heat the extra virgin olive oil in a sauté pan over a medium heat. Add the onion, garlic and chilli flakes and toss together. Reduce the heat, cover and sweat for 5–6 minutes until soft but not coloured. Add the cumin and coriander and season well with salt and pepper.

  2. Add the sweet potatoes, tomatoes, quinoa and stock, bring to the boil and simmer for 10 minutes. Add the black beans and continue to simmer for 20–30 minutes or until the sweet potato and quinoa are tender. Season to taste, you may need to add a little brown sugar if using canned tomatoes.

  3. Serve in a warm bowl scattered with lots of fresh coriander and a dollop of yoghurt or labneh.

    Extracted from How to Cook: The 100 Essential Recipes Everyone Should Know by Darina Allen (Kyle)

Ingredients

  • 2 tablespoons extra virgin olive oil

  • 225g (8oz) onion, chopped

  • 2 garlic cloves, crushed

  • 1/2 – 1 teaspoon chilli flakes

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 750g (1lb 10oz) sweet potatoes, peeled and cut into 2.5cm (1 inch) dice

  • 450g (1lb) ripe tomatoes, peeled and chopped, or 400g (14oz) can chopped tomatoes

  • 100g (3 1/2oz) quinoa

  • 500ml (18fl oz) vegetable or chicken stock

  • 200g (7oz) black beans, soaked overnight and cooked for 1 – 1 ½ hours (depending on the age of the beans) until just tender or 400g (14oz) can

  • black beans, drained and rinsed

  • a pinch of brown sugar (optional)

  • 4 tablespoons chopped fresh coriander

  • sea salt and freshly-ground black pepper

  • To serve:

  • Natural yoghurt or labneh

Method

  1. Heat the extra virgin olive oil in a sauté pan over a medium heat. Add the onion, garlic and chilli flakes and toss together. Reduce the heat, cover and sweat for 5–6 minutes until soft but not coloured. Add the cumin and coriander and season well with salt and pepper.

  2. Add the sweet potatoes, tomatoes, quinoa and stock, bring to the boil and simmer for 10 minutes. Add the black beans and continue to simmer for 20–30 minutes or until the sweet potato and quinoa are tender. Season to taste, you may need to add a little brown sugar if using canned tomatoes.

  3. Serve in a warm bowl scattered with lots of fresh coriander and a dollop of yoghurt or labneh.

    Extracted from How to Cook: The 100 Essential Recipes Everyone Should Know by Darina Allen (Kyle)

Execution Time: 0.302 s