Prep Time: 10 minutes | Cook Time: 30 minutes
Serves 4
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 medium brown onion, diced
- 4 cloves garlic, minced
- 1 large sweet potato (about 400g), peeled and cut into 2cm cubes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper (optional — leave out if you prefer it mild)
- 1 can (400g) diced tomatoes
- 2 cans (400g each) black beans, drained and rinsed
- 2 cups (480ml) vegetable broth
- 2 cups chopped kale, stems removed (about 2 large handfuls)
- Juice of 1 lime
- Sea salt and black pepper to taste
To serve (optional):
- Fresh coriander (cilantro)
- Sliced avocado
- A squeeze of extra lime
- A dollop of coconut yoghurt
Instructions:
-
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
-
Add the cumin, smoked paprika, turmeric, and cayenne (if using). Stir everything together and cook for about 30 seconds — just until the spices become fragrant. This blooms the flavour beautifully.
-
Add the sweet potato cubes, diced tomatoes, black beans, and vegetable broth. Stir to combine and bring to a gentle boil.
-
Reduce the heat to medium-low, cover, and let it simmer for 20–25 minutes, or until the sweet potato is fork-tender.
-
Stir in the chopped kale and cook for another 2–3 minutes until wilted but still vibrant green.
- Remove from heat, squeeze in the lime juice, and season with salt and pepper to taste. The lime really lifts the whole dish.
- Ladle into bowls and top with fresh coriander, avocado slices, and an extra squeeze of lime if you like.
Nutritional Breakdown per serving:
*Note: Nutritional values are approximate and may vary based on specific brands and preparation methods used.
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