This recipe was a simple throw together dinner after a long work day. Energy was limited and inspiration was little depleted. Although technically Spring the weather was still a little cold and dreary and I had maple syrup on the brain as my community was celebrating “Maple in the County”. I wanted something simple, comforting, filling and a touch spicy, smokey and sweet. I also needed something that I could step away from for 20 minutes or so while I finished up paperwork and emails. I surveyed the pantry and fridge and created this tasty and simple meal with what I had on hand.
Its simple to prepare with mostly staple ingredients and one pot and one sheet pan. Prep is easy and things are roasting and simmering while you tend to other tasks. So delicious and the perfect not-quite-Spring meal. Enjoy!
*For The Sheet Pan
3 Medium Sweet Potatoes Chopped (Skins on)
2 tsp Smoked Chili Powder
1 tsp Paprika
1 tsp Salt
1 tsp Pepper
2 Tbsp Olive Oil (for roasting)
*For the Pot
2 Tbsp Olive Oil (for sauteing)
1 Large Sweet Onion Chopped
2 Cloves of Minced
3 Carrots Chopped or Sliced Evenly1 tsp Smoked Chili Powder
1/2 tsp Smoked Hot Sauce (or other favourite hot sauce, add more if you like it really spicy)
1/2 tsp Salt
1/2 tsp Pepper
1 400ml Can of Red Beans (or Kidney Beans) Rinsed and Drained
1 680ml Jar of Passata
1/4 Cup Best Quality Dark Maple Syrup (Optional)
1 Cup Vegetable Stock
Preheat Oven to 400.
Line a baking tray with parchment paper and place cut sweet potato, chili powder, paprika, salt, pepper and oil olive on it. Toss altogether with hands and spread out evenly on pan. Roast in oven for approximately 20-25 minutes until browned and just barely cooked in center (they will cook more in pot later)
In a large heavy bottomed pot, saute over medium heat the onions, garlic, chopped carrots, chili powder, hot sauce, salt and pepper in the other 2 tablespoons of olive oil. Cook until onions are translucent and carrots are just tender. Add in roasted sweet potatoes and stir to combine everything. Add in beans, passata, maple syrup, and vegetable stock. Bring to a simmer over medium heat and cook with a lid on (slightly ajar/vented) for 25-30 minutes until liquid has reduced slightly.
Serve over quinoa or rice if you like and garnish with fresh cilantro, pumpkin seeds and avocado.
*NOTE You can keep this to a one pot meal by bypassing the roasting stage and simply saute the sweet potato with the other veg. However I like the extra boost of flavour the roasting process provides as well as a bit of extra texture.