– 3 tbsp olive oil– 2 sweet potatoes, peeled and cut into medium chunk– 2 tsp smoked paprika– 2 tsp ground cumin– 1 onion, chopped– 2 carrots, chopped– 2 celery sticks, chopped– 2 garlic cloves, crushed– 1-2 tsp chilli powder– 1 tsp dried oregano– 1 tbsp tomato purée– 1 red pepper, cut into chunk– 2 x 400g cans chopped tomatoe– 400g can black beans, drained– 400g can kidney beans, drained– lime wedges, guacamole, rice and coriander to serve
Ingredient
Preheat the oven to 200C/180C fan/gas 6. Pour 1½ tbsp oil, 1 tsp smoked paprika, and 1 tsp ground cumin over the sweet potato in a roasting tray.
Step 1
Step 1
Instructions
Mix well to coat all chunks, season with salt and pepper, and roast for 25 minutes until done.
Step 2
Step 2
Meanwhile, heat the remaining oil in a big saucepan on medium. Include onion, carrot, and celery. Crush the garlic and cook for 1 minute after cooking for 8-10 minutes, stirring periodically, until tender.
Step 3
Step 3
Add tomato purée and the rest of the dried spices and mix well. Add one more minute of cooking and mix well. Put in the chopped tomatoes, red pepper, and 200ml of water.
Step 4
Step 4
Start by boiling the pepper. After that, let it cook on low for 20 minutes. After you add the beans, cook for 10 minutes more before adding the sweet potato.
Step 5
Step 5
Add more salt or pepper to taste, and then serve with rice, cilantro, lime wedges, and guacamole. Will last up to three months in the freezer if stored in a container that doesn't let air in.