Coles

  1. Home
  2. Recipes and inspiration
  3. Colin Fassnidge's baked sweet potato with spiced cannellini beans and vegetable stew

Colin Fassnidge's baked sweet potato with spiced cannellini beans and vegetable stew

Skip to IngredientsSkip to Method

After a filling meat-free meal to feed the family? Here’s your new go-to. Colin Fassnidge's baked sweet potato with spiced cannellini beans and vegetable stew is packed with delicious spices and zesty flavour.

  • Serves4
  • Cook time1 hour
  • Prep time10 minutes

Ingredients

  • 4 (about 200g each) gold sweet potatoes
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 red capsicum, seeded, finely chopped
  • 1 yellow capsicum, seeded, finely chopped
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp smoked paprika
  • 4 tomatoes, coarsely chopped
  • 1 1/2 x 400g cans cannellini beans, drained, rinsed
  • 1 bunch coriander, coarsely chopped
  • 3 cups coarsely chopped kale
  • 2 tbs lime juice

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Line a baking tray with baking paper. Use a fork to prick the sweet potatoes all over. Place on the lined tray. Cover with foil and bake for 45 mins. Uncover and bake for a further 15 mins or until the potatoes are tender.

  2. Step 2

    Meanwhile, spray a large non-stick frying pan with olive oil spray and place over medium-high heat. Add the onion, garlic and combined capsicum to the pan. Cook, stirring, for 4-5 mins or until just tender. Add the ground coriander, chilli powder or chilli flakes and paprika and cook, stirring, for 2 mins or until aromatic. Add the tomato, beans and half the coriander. Cook, stirring occasionally, for 5-10 mins or until the mixture thickens slightly.

  3. Step 3

    Remove from the heat. Add the kale or spinach, lime juice and the remaining coriander to the bean mixture in the pan. Stir to combine.

  4. Step 4

    Use a small sharp knife to cut a slit in the sweet potatoes lengthways (don’t cut all the way through). Divide among serving plates. Fill the sweet potatoes with the bean mixture to serve.

Recipe tip

COOK. STORE. SAVE.
Ingredient tip: You can substitute chilli powder for chilli flakes. You can also substitute kale for baby spinach leaves.

Colin Fassnidge's baked sweet potato with spiced cannellini beans and vegetable stew

Colin Fassnidge's baked sweet potato with spiced cannellini beans and vegetable stew
  • Serves4
  • Cook time1 hour
  • Prep time10 minutes
Ingredients
  • 4 (about 200g each) gold sweet potatoes
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 red capsicum, seeded, finely chopped
  • 1 yellow capsicum, seeded, finely chopped
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp smoked paprika
  • 4 tomatoes, coarsely chopped
  • 1 1/2 x 400g cans cannellini beans, drained, rinsed
  • 1 bunch coriander, coarsely chopped
  • 3 cups coarsely chopped kale
  • 2 tbs lime juice
    Description

    After a filling meat-free meal to feed the family? Here’s your new go-to. Colin Fassnidge's baked sweet potato with spiced cannellini beans and vegetable stew is packed with delicious spices and zesty flavour.

    Method

    1. Step 1

      Preheat oven to 180°C. Line a baking tray with baking paper. Use a fork to prick the sweet potatoes all over. Place on the lined tray. Cover with foil and bake for 45 mins. Uncover and bake for a further 15 mins or until the potatoes are tender.

    2. Step 2

      Meanwhile, spray a large non-stick frying pan with olive oil spray and place over medium-high heat. Add the onion, garlic and combined capsicum to the pan. Cook, stirring, for 4-5 mins or until just tender. Add the ground coriander, chilli powder or chilli flakes and paprika and cook, stirring, for 2 mins or until aromatic. Add the tomato, beans and half the coriander. Cook, stirring occasionally, for 5-10 mins or until the mixture thickens slightly.

    3. Step 3

      Remove from the heat. Add the kale or spinach, lime juice and the remaining coriander to the bean mixture in the pan. Stir to combine.

    4. Step 4

      Use a small sharp knife to cut a slit in the sweet potatoes lengthways (don’t cut all the way through). Divide among serving plates. Fill the sweet potatoes with the bean mixture to serve.