Peruvian bean stew bowl

vegan

( Serves 4)

Cooking Time: 45

Ingredients

kidney bean 240 grams/ml
Tinned tomatoes 400 grams/ml
Rapeseed (Oil) 50 grams/ml
Onion 80 grams/ml
Yam/Sweet potato 200 grams/ml
Quinoa 175 grams/ml
Cayenne pepper 10 grams/ml
Cumin powder 10 grams/ml
Ground coriander 10 grams/ml

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Instruction

🌶🧅🌶🧅🌶🧅🌶🧅🌶🧅🌶🧅🌶🧅 1. Heat the oil in a pan and add the diced onion and spices 2. Cook the quinoa according to pack instructions. Usually takes about 15 mins to boil. Meanwhile, dice the yam into small cubes and add to the frying pan. 3. Drain the beans, saving the bean water as this can be used as a thickener in other recipes. Add the beans and tinned tomatoes to the pan. Give it a taste, more spices and seasoning may be needed depending on your preference! Some of the leftover bean water may also be added here if it looks like it’s needs some more liquid - I usually do this. 4. After the yam is fully cooked, you’re ready to serve! Plate up the quinoa and divide the stew between 4 bowls. I like to top mine with avocado and a squeeze of lemon or lime juice.