SWEET POTATO and BEAN SHEPHERDS PIE

Today, I’d like to introduce Jade Godderis, she is a Chef and the Content Creator of https://www.ecotimes.org. This recipe is a Guest Post.

We all know how important healthy eating is for the well being of ourselves and our families. It does not need to be complicated and difficult to prepare a delicious and wholesome meal. Meal preparation can also be a fun family event and every member can participate.

Thank you, Jade Godderis, for providing us with a delicious and vegetarian recipe! To find more delicious recipes just like this one, you can find her at https://www.ecotimes.org.

INGREDIENTS:

◦ 600g sweet potato, peeled and cut into small cubes
◦ splash of almond/oat milk
◦ 200g chickpeas drained and washed
◦ 230g red kidney beans drained and washed
◦ x1 400g can tinned tomatoes (unsweetened)
◦ 150g button mushrooms
◦ 1/2 zucchini (in small cubes)
◦ 1/2 red bell pepper
◦ 4 spring onions, sliced
◦ 1 large red onion, peeled and finely diced
◦ 2 garlic cloves, peeled and finely diced
◦ 1 tablespoon maple syrup (optional)
◦ A handful of fresh coriander, roughly chopped
◦ 1 tsp smoked sweet paprika
◦ juice of 1 lime
◦ salt and pepper

DIRECTIONS:

1. Preheat the oven to 200° Celcius
2. Boil the peeled sweet potatoes until tender, about 30 minutes. Drain and set aside
3. Stir fry the onions, garlic, and a pinch of salt, in some water over medium heat for 5 minutes, until the onion softens. Add the paprika and slices of spring onion, sauté for 2-3 minutes, ensuring they are coated in the paprika, before adding the mushrooms, zucchini & red bell pepper.
4. Add the beans and the chickpeas, coating them in the paprika, and sauté for a further 5 minutes. Then add the tinned tomatoes, maple syrup, lime juice, pepper, and coriander, mixing everything through.
5. Once the sweet potatoes are soft, mash them with the almond milk and a pinch of salt.
6. Spoon the bean mix at the bottom of a baking tray and top with the sweet potato mash. Place in the oven to grill until it starts to crisp on the top, about 20-25 minutes

Serve with fresh coriander, guacamole, nutritional yeast & chili flakes.

Bio of the Chef Jade Godderis;

The Chef, Jade Godderis, is the Content Creator of https://www.ecotimes.org. A Belgian natural food enthusiast, enjoying creating natural whole-some recipes. As the chef of the house on EcoTimes.org, her aim is to show people that eating a healthy and whole-some plant-based diet can be very varied, flavorful and that it doesn’t have to be difficult at all! She can be contacted at https://www.ecotimes.org.

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