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Nutrition Facts
Serving Size 1 (403g) Recipe makes 2 servings
Calories 483
Calories from Fat 128		(26%)
Amount Per Serving		%DV
	Total Fat 14.3g	21%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 7.9g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 97mg		4%
Potassium 1150mg		32%
Total Carbohydrate 70.8g		23%
	Dietary Fiber 21.6g	86%
	Sugars 8.0g
Protein 22.6g		45%
detailed view... how is this calculated?

Black Bean Sweet Potato Jumble

Recipe #367439 | 25 min | 25 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Elise and family
Apr 23, 2009

Rich in flavour and texture, and very yummy when you want something satisfying to fill you up without fattening you up. Based in part on an African bean soup recipe. This is one of my favourites because the spices combine to make a special flavour that I can't put my finger on (in other words, I don't think gee, lots of garlic in that).

SERVES 2 (change servings and units)

Ingredients

1 tablespoon olive oil
1 teaspoon curry powder
1 pinch cinnamon
1 small sweet potato, cubed
2 tablespoons onions, diced
2 garlic cloves, minced
1/2 red bell pepper, chopped
3/4 teaspoon paprika
1 (19 fluid ounce) can black beans
1 1/2 tablespoons peanut butter, softened in a couple TBSP warm water
1/2 cup warm water
1/2 lime, juice of
1 teaspoon brown sugar
salt and pepper

Directions

1
Prep sweet potato, onion, garlic and red pepper.
2
Heat oil, curry powder and cinnamon together in a large pot, stirring until hot.
3
Add cubed sweet potato, onion, garlic, red pepper and paprika. Cook about 4 minutes, stirring often.
4
Add beans, warm water and softened peanut butter. Stir well.
5
Simmer on medium-low heat for 10 minutes (until sweet potato is tender), stirring occasionally.
6
Turn off heat.
7
Add lime juice, brown sugar and salt and pepper. Stir thoroughly.
8
Serve and enjoy!

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Featured Reviews for This Recipe

From: CaramelPie

On Oct 21, 2009

This was ok to me. I don't care for the flavors that much. It was fun to try, though.

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From: Chef #483584

On Oct 14, 2009

So easy to make! I also served it with Quinoa and it was a great combo. I will probably try to make it spicier next time but I'll definitely be making it again!

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From: EZBeingGreen

On Oct 7, 2009

I made this tonight immediately after reading the recipe. It was destiny as I had all the ingredients on hand! I followed this recipe to the letter and it was delicious. Savory with just a hint of sweetness, curried without being too "curried" ... and so easy to make. I served it over brown rice. Such a hearty, satisfying vegetarian meal. Already looking forward to the leftovers for lunch tomorrow. This is going to become a staple in my house. Thank you!

1 person found this review helpful

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From: Chef #1248610

On Sep 23, 2009

This is my husbands favorite dish that I make, and I have lots of food allergies so we're a bit limited. The recipe itself is easy to follow and has turned out well every time I've made it. I love the aromas of this dish while cooking it. Tonight we had it with Quinoa - a very light grain, and a perfect companion. I subbed almond butter for the peanut butter because of my Food Allergies, tonight I also subbed white beans for black which was a nice change, though it's wonderful either way.

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