Serves 4. GF, NF
4 medium sweet potatoes
1 tin black beans
1 tin of tomatoes
1 white onion
1 leek
1 carrot
1 red pepper
1 chilli
1.5 tbsp smoked paprika
1 tsp all spice
1 tsp cumin
1 tsp turmeric
1 tsp black pepper
To serve:
1 red onion
300g cherry tomatoes
1 avocado
1 bunch coriander
3 tbsp apple cider vinegar
Method
Preheat the oven to 180 degrees Celsius and roast the sweet potatoes for 30-40 minutes until soft.
Start by pickling the red onion by slicing thinly and placing in a bowl with 3 tbsp of apple cider vinegar.
Heat 1 tbsp coconut oil and fry the onion until soft and translucent. Add the spices, sliced leek, carrot and red pepper and fry for a further 2 minutes.
Add the black beans and tomatoes, fill the tomato can half full with water and add the water to the pot.
Simmer for 20-30 minutes while the potatoes are cooking until thickened and the flavours have developed.
To serve, cut open the sweet potatoes and spoon over the black beans. Top with the pickled red onion, cherry tomatoes, avocado and coriander.
"Superfoods to Superhealth addresses head-on the great individual and public health challenges of our time: the conditions we all fear most, such as cancer, dementia, obesity, diabetes, heart disease and autoimmune disease.” Dr Hilary Jones
