Black bean & sweet potato stew
415 cals, 20p, 46c, 6f (per meal)
2 tbsp (32g)
1 tbsp (15mL)
1 1/2 cup, chopped (60g)
1 tbsp (15mL)
1/2 tbsp (3g)
2 clove(s) (6g)
1 small (70g)
1 sweetpotato, 5" long (210g)
3 cup(s) (711mL)
2 can(s) (878g)
1
Preheat oven to 350 °F (180 °C). Place cubed sweet potato on a baking sheet and cook for 30-40 minutes until soft.
2
Meanwhile prep veggies. Heat oil in a large pot over medium heat. Add garlic and onion and cook until softened, 15 minutes.
3
Add cumin and a large pinch of salt/pepper to the pot and mix. Heat until fragrant, about a minute.
4
Add in tomato paste, water, and black beans and stir. Simmer for 15 minutes.
5
Once sweet potatoes are soft, add them to the pot along with the kale and lemon juice. Stir and serve.