This recipe caught my eye as I love all the ingredients and it’s fairly cheap to make. This has a West African feel to it due to the peanut butter and is hearty and full of goodness. You can either spice this up with scotch bonnet peppers or have it mild. Black beans are so full of goodness and are great for lowering blood pressure and aiding digestion. I get so excited when food tastes delicious and it is really good for the body – and I love proving this to people who think plant-based food is dull and tasteless! This can be served with seasoned brown rice or bulgur wheat and I think a serving of wilted spinach would really top it off.

Ingredients
1 x tbsp oil
1 x onion – finely chopped
3 x cloves of garlic – grated
3 x tbsp of tomatoes puree
1 x tsp smoked paprika
2 x large sweet potatoes – cut into cubes
2 x 400g tins black beans
500 x ml of vegetable stock
3 x tbsp smooth peanut butter
250 ml of plant-based cream (or coconut milk)
1 x scotch bonnet pepper
sea salt & black pepper

Method
Warm the oil in a deep pan and sauté the chopped onions in the oil until they start to soften.
Add in the tomato puree and paprika and stir in and cook for a few minutes.
Now add the sweet potatoes and black beans to the pan and combine so they are coated with the tomato and onions.
Pour in the hot vegetable stock and bring to a boil, then reduce the heat to medium, put the lid on, and simmer for about 15-20 minutes. Gently place the scotch bonnet on top of the stew (if it bursts it will be HOT!)
Keep an eye on the mixture and stir occasionally – you want the sweet potatoes soft, not mushy.
Now you can stir in the smooth peanut butter and salt and pepper to taste and cook for 2-3 minutes more.
Remove from the heat and allow to cool slightly then add in about half of the plant-based cream (or you could substitute with coconut milk) and stir.
Serve with hot steaming brown rice and lime wedges. Drizzle a little of the plant-based cream on to look super posh!