African beans with sweet potato, lentils and peanuts
~30 minon the hobFusionVeganGluten-freeDairy-free
762kcal
34 gprotein
95 gcarbs
21 gfat
25 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 1,090 | 50 g |
| Emmagetting lean | 27% | 601 | 28 g |
| Jackgrowing | 24% | 526 | 24 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Kidney beans — 400 g tin½ tin
- Sweet potatoes200 g
- Red lentils40 g
- Unsalted peanuts20 g
- Baby spinach80 g
- Passata — 500 g½ pack
- Extra virgin olive oil2 tsp
- Kidney beans — 400 g tin1 tin
- Sweet potatoes400 g
- Red lentils80 g
- Unsalted peanuts40 g
- Baby spinach160 g
- Passata — 500 g½ pack
- Extra virgin olive oil1 tbsp
- Kidney beans — 400 g tin2½ tins
- Sweet potatoes800 g
- Red lentils160 g
- Unsalted peanuts80 g
- Baby spinach320 g
- Passata — 500 g1 pack
- Extra virgin olive oil2 tbsp
From your store cupboard
Chilli flakesSaltSmoked paprikaGround cumin
Method
- Cut the sweet potato into 2 cm cubes and fry them in the oil in a pan for 6 minutes.
- Add a teaspoon of cumin, a teaspoon of smoked paprika and the chilli and fry for a minute, so the spices sizzle in the oil.
- Add the rinsed lentils, the passata and 350 ml water and cook 18 minutes.
- Add the drained beans, season with salt and cook another 7 minutes, until the lentils have disappeared and the sauce has thickened.
- Stir in the spinach, let it wilt 2 minutes and scatter with chopped toasted peanuts.
- Cut the sweet potato into 2 cm cubes and fry them in the oil in a pan for 6 minutes.
- Add a teaspoon of cumin, a teaspoon of smoked paprika and the chilli and fry for a minute, so the spices sizzle in the oil.
- Add the rinsed lentils, the passata and 700 ml water and cook 18 minutes.
- Add the drained beans, season with salt and cook another 7 minutes, until the lentils have disappeared and the sauce has thickened.
- Stir in the spinach, let it wilt 2 minutes and scatter with chopped toasted peanuts.
- Cut the sweet potato into 2 cm cubes and fry them in the oil in a pan for 6 minutes.
- Add a teaspoon of cumin, a teaspoon of smoked paprika and the chilli and fry for a minute, so the spices sizzle in the oil.
- Add the rinsed lentils, the passata and 1.4 l water and cook 18 minutes.
- Add the drained beans, season with salt and cook another 7 minutes, until the lentils have disappeared and the sauce has thickened.
- Stir in the spinach, let it wilt 2 minutes and scatter with chopped toasted peanuts.
Allergens: Peanuts (5)
