No-bake granola bars with berries, coconut and vanilla

Super easy spicy sweet potato & kidney bean stew – dinner wrap style

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Hello lovelies! Sorry about my super long absence from the blog (again), I have been away partying at festivals (best thing ever) and then I’ve been sick (worst thing ever), BUT now I am back and I am finally sharing this super easy recipe that I have promised you for quite a while now. This spicy sweet potato and kidney bean stew (no sure whether stew is the correct english term) is one of my absolute favorite go-to’s for an easy, healthy and super tasty dinner. It is so quick and easy to make and I like to make a big portion so I have some left for lunch and dinner the following days – the flavor only gets better! This time I served it with rye tortillas dinner wrap style, but I also love to serve it with quinoa or brown rice and a crisp green salad.

Oh and a little tip, I LOVE to add a little of those tex mex spice mixes as well, haha it just adds that little something extra and tastes absolutely amazing! I have been trying to make my own tex mex spice mix for ages, but nothing is as good as the ones you buy – the struggle ;)

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Ingredients:
1 + 1/4 cup sweet potato, chopped
1 carrot, chopped
1 small onion, chopped
1/2 cup red bell pepper, chopped
2 cloves of garlic, minced
1 can crushed tomatoes
1/4 cup water
1 can of red kidney beans, drained and rinsed
1-2 tablespoons chia seeds
A little oil

1.5 teaspoon mild paprika
1/2 – 1 teaspoon chili powder
1.5 teaspoon ground cumin
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
Salt and pepper to taste

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Directions:

  1. Simply add a little oil to a large frying pan and on medium to high heat sweat the chopped sweet potato, onion, red bell pepper, garlic and carrot for a couple of minutes.
  2. Turn down the heat to medium and add the crushed tomatoes, water and spices – make sure to adjust the amount of spices to your liking. Let it simmer for about 15-20 minutes until the sweet potatoes and veggies are tender and then add the kidney beans and chia seeds for extra protein and nutrition and to soak up the liquid – otherwise you will have some very soggy wraps ;) Let it simmer on low heat until the chia seeds have soaked up the liquid and the kidney beans are warm.
  3. I kept it simple and served my spicy sweet potato and kidney bean stew with rye tortillas, spinach and avocado, enjoy!

4 Comments

  • Naomi

    What about the kidney beans? How much do you need and when do you add them?

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    • amillionmiles

      Haha wow I can’t believe I forgot to write down one of the most important ingredients!! :grin: I have corrected the recipe now :)

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  • What size can of tomatoes should I use? 16oz or 8oz?

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    • amillionmiles

      Hi Kayla. Um I am actually not sure, I have only ever seen one size in stores here and since I don’t have one in my cupboards right now I can’t even check :/ We don’t use oz, but I have tried converting it to gram/ml and I am quite sure the one I have used are 8oz, but it is really not that important for the recipe and I think it would taste great no matter what size you use :)

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