- Serves4
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
Ingredients
- 2 Essential Red Onions
- 1 tbsp Essential Cider or Red Wine Vinegar
- 1 tsp caster sugar
- 2 tbsp Vegetable oil
- 2 x 350g packs Cooks’ Ingredients Sweet Potato & Butternut Squash
- 2 clove/s garlic, crushed
- 1½ tbsp Cooks' Ingredients Chipotle Paste
- 400g can Essential Black Beans, drained and rinsed
- 400ml vegetable stock
- Cooked rice, non-dairy yogurt alternative and coriander leaves, to serve (optional)
Method
Finely slice ½ an onion and put in a small bowl with the vinegar, sugar and a good pinch of salt; set aside to lightly pickle. Finely chop the remaining 1½ onions. Heat the oil in a large frying pan over a medium high heat and fry the chopped onions for 4-5 minutes until starting to soften.
Meanwhile, cook the sweet potato & butternut squash packs in the microwave, one at a time, according to pack instructions.
Add the garlic to the onion pan and fry for 1 minute, then add the sweet potato & squash. Fry for another 5-6 minutes so the veg take on some colour. Stir in the chipotle paste, beans and stock, then bring to a simmer. Cover and cook gently for 10-12 minute or until the veg are completely tender, adding a splash of water if necessary. Check the seasoning, then top with the pickled red onions. Serve on a bed of rice with a dollop of non-dairy yogurt alternative and scatter over some coriander leaves, if liked.
Cook’s tip
No microwave?
If you don’t have a microwave to pre-cook the sweet potato & butternut squash, simply add it to the pan uncooked. In step 3, fry, then simmer for 15-20 minutes or until tender. You may need to add a little more stock to the pan too.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,127kJ/ 269kcals |
|---|---|
Fat | 10g |
Saturated Fat | 1.1g |
Carbohydrates | 31g |
Sugars | 20.9g |
Fibre | 11.1g |
Protein | 7.9g |
Salt | 1.6g |