Sweet potato, butter bean and kale stew

November 12, 2014

Sweet potato, bean and kale stew

Sweet potato, bean and kale stew

Sweet potatoes are a kitchen staple of ours. Full of awesome antioxidants, vitamins and minerals, we add the super spud to just about everything – soups, stews, curries, porridge, pancakes, baged treats…

Cooked with beans and any other veggies we can get our hands on, this warming winter stew makes a great lunch or dinner by itself or as a side dish to a salmon steak or chicken breast.

Serves: 2 as a main, or 4 as a side dish

You will need: 

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 large carrot, peeled and chopped
  • 1 stick celery, chopped
  • 1 red pepper, deseeded and chopped
  • 1 large sweet potato, peeled and chopped
  • 2 handfuls of kale
  • 1 tsp paprika
  • 1 can butter beans (or other white bean), drained and rinsed
  • 1 can chopped tomatoes
  • 100ml vegetable stock


  1. Heat the olive oil in a saucepan and sauté the onion until soft. Add the garlic, carrot, celery, pepper, sweet potato, kale and paprika and sauté for a further 2-3 mins.
  2. Add the beans, tomatoes and stock and bring to the boil. Simmer for about 20 mins with the lid on until the stew has thickened and the veg have softened.
  3. Season to taste with salt and pepper.


Simply double up on the ingredients to make a bigger batch.

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