I wanted to share one of my favourite main meal recipes – great for carb loading and also includes the main ingredients provide lots of health benefits. Sweet potatoes are particularly high in carbohydrates, fibre, Vitamin A, C and B6, they are also rich in antioxidants. Pinto beans are an excellent source of protein, fibre, thiamine, iron, magnesium, potassium, antioxidants and are Vitamin B1 which is essential to help your body convert food to energy.
I often double up when I make this dish so there is leftovers for lunch or dinner the following day!
Serves 4
Ingredients –
1 red onion finely chopped
2 large sweet potatoes peeled and cut into small cubes
1 garlic clove crushed
2 teaspoons balsamic vinegar
300ml hot vegetable stock
300g tomato passata
2 teaspoons honey
2 x 400g cans of pinto beans (or any bean would work such as cannellini, kidney beans, haricot)
For the spice mix –
2 teaspoons cocoa powder
1 teaspoon mild chilli powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
For the lime & coriander rice –
300g white or brown basmati rice
Finely grated zest and juice of 1 lime
Large handful of chopped coriander
Method –
1- Make the spice mix by mixing all the ingredients in a small bowl
2-Spray a saucepan with a little oil and stir-fry the onion and sweet potatoes for 5 minutes, then stir through the garlic and spice mix and cook for 30 seconds
3- Add the balsamic vinegar, stir and then pour in the hot stock and passata
4- Add the honey and the beans and bring to a simmer. Cook on medium heat for 30 minutes stirring occasionally
5- Meanwhile cook the rice to the packet instructions and add the lime zest to the water
6- When the rice is cooked and fluffy, drain then stir in the lime juice and coriander (reserving a little coriander)
7 – Serve as you wish with a sprinkling of coriander on top
Enjoy!