Kidney Bean and Peanut Stew Buddha Bowl (v)

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Fast, nutritious and oh so satisfying! The stew recipe is taken from Katy Beskow’s 15 Minute Vegan and I added griddled sweet potato slices, steamed broccoli, a zingy red cabbage and carrot slaw and brown rice to it to make a complete meal. All in 30 mins on a work night #epicwin

For four portions you need

Stew

  • 1 onion, chopped
  • 2 fat cloves garlic, chopped
  • 2 tbsp freshly grated ginger
  • 1 fresh green chilli, chopped
  • 1 can chopped tomatoes
  • 1 can drained kidney beans
  • 4 tbsp crunchy peanut butter
  • 200ml water
  • 2 tsp stock powder
  • 150g baby leaf spinach
  • 3 tbsp chopped fresh coriander
  • juice of 1 lime

Slaw

  • 1/4 red cabbage, shredded
  • 1/2 carrot, grated
  • 2 tbsp chopped fresh coriander
  • 1 red chilli, chopped
  • juice of 1 lime
  • pinch of salt

Everything else…

  • 1/2 sweet potato cut into eight slices, about 0.5cms thick
  • oil for frying
  • salt and pepper
  • 1/2 broccoli, cut into florets
  • 320g brown rice
  • mixed toasted seeds for garnish
  1. Begin by heating a griddle pan with 1 tbsp oil and gently frying the sweet potato slices. This will take about 20 mins, turn them after 5 mins to ensure even cooking. Put the rice on to cook.
  2. Meanwhile, heat 1 tbsp oil in a large pan and add the onion, garlic, chilli and ginger. Cook for 2-3 mins and then add the tomatoes, peanut butter, kidney beans, water and stock. Bring to the boil and leave to simmer for 5 mins.
  3. Make the slaw by combining all of the slaw ingredients in a bowl and set aside.
  4. Steam the broccoli.
  5. Add the spinach and coriander to the stew, cook for a further 2-3 mins until the spinach has wilted. Add the lime juice and check the seasoning.
  6. Serve by carefully placing everything *just right* into a bowl for the perfect instagrammable photo and sprinkle over some seeds 😉 Scoff.

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