Vegan Red Pepper, Sweet Potato & Butter Bean Stew


Serves 6


4 red peppers:  sliced
4 sweet potatoes: washed, peeled and chopped into bite size pieces (keep potato skins to roast later)
1 can of butter beans
1 can chopped tomatoes
2 tbsp tomato puree
1.5 tsp smoked paprika
Salt and pepper to taste
2 tbsp olive/sunflower oil


  1. Pre-heat oven at 180C
  2. In a bowl marinade the sweet potato bites with half tsp smoked paprika and 1 tbsp oil.  Place on a baking tray and bake for 30 minutes
  3. In a saucepan, heat 1 tbsp of oil and gently sauté the peppers
  4. Add 1 tsp smoke paprika, salt & pepper
  5. After 10 minutes, add the chopped tomatoes and tomato puree
  6. Cook for a further 5 minutes
  7. Add the butter beans and leave to simmer on a low heat for 15 minutes
  8. When the sweet potatoes are ready, add them to the stew, simmer for a further 5 minutes
  9. Serve with brown rice and a Puy lentil salad

With the potato skins, you can make delicious crispy skins as an accompaniment or a great healthy snack.

See here for recipe Crispy skins


#vegan #glutenfree

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