Preparation
Peel the sweet potatoes, then cut into 2cm chunks. Finely slice the red onion and garlic cloves. Deseed and slice the peppers into thin strips.
Heat the oil in a nonstick sauté pan or large saucepan over a medium-low heat. Cook the red onion and peppers for 10 minutes until softened. Stir in the sweet potato chunks, garlic, smoked paprika and cayenne for kick, then cook for 2 minutes until fragrant and the veg is coated in the spices. Season, tip in the tinned tomatoes and stock and bring to a simmer. Cover and simmer for 20-25 minutes until the sweet potatoes are cooked and the sauce has thickened slightly.
Rinse and drain the butter beans, then add to the sauce for bulk. Simmer for 8-10 minutes, uncovered, until the sauce has thickened. Stir most of the parsley through the one pot for colour. Divide among bowls, scatter over the reserved parsley and serve with lemon wedges on the side.
This hearty, plant-based one pot is packed with nutritious sweet potatoes, peppers and butter beans in a patatas bravas-style sauce, flavoured with smoked paprika and garlic.
6 of your 5-a-day. Source of protein, low fat, low sat fat, source of fibre.