Today's recipe is a savoury one, vegan and gluten free. A dish that is quite quick to make from whole foods (less than half an hour) and so delicious and comforting. Perfect for this season. So let's dig in!
INGREDIENTS:
For 2 people
2 medium sweet potatoes
1 small onion
1 small garlic clove
2 large tomatoes (diced)
1 avocado
1 tin red beans (rinsed)
3 tablespoons Balsamic vinegar
1 teaspoon Muscovado or Demerara sugar
1/2 tin tomato paste (or 2 tablespoons)
1 tablespoon ground coriander
1 tablespoon cumin
1 teaspoon paprika
1/2 teaspoon turmeric
A pinch of ground cinnamon
A pinch of Cayenne chili powder (or more if you like it hot)
Olive or coconut oil
Pink Himalayan salt
Black pepper
Brown Basmati rice
A few coriander leaves (optional)
METHOD:
Pre heat your oven at 180°C (350°F)
Peel and dice the sweet potatoes. Place them on a baking sheet lined with parchment paper. Spray with a little olive or coconut oil and bake for 20 minutes until nice and soft.
While they are in the oven, start cooking your rice.
Dice your onion finely as well as your garlic. Spray a frying pan with oil and sauté the onions and garlic with the sugar to caramelise them. Add all of the spices (cumin, cinnamon, coriander, paprika, turmeric and chili powder). Cook and stir for a couple of minutes (this will roast the spices a little).
Deglaze with the vinegar then add the tomato paste. Stir. Add the diced tomatoes and rinsed red beans, simmer for about 10 minutes then mash everything up with a potato masher. Season to taste.
At this point, your sweet potatoes should be done (or almost).
Mash up an avocado with half the juice of a lime, a pinch of ground garlic and some salt and pepper.
Serve over rice, add the sweet potatoes and the mashed avocado. Top with a few coriander leaves.
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