Cumin-Roasted Sweet Potato and White Bean Stew

Name: Cumin-Roasted Sweet Potato and White Bean Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 medium, peeled and diced into 1/2-inch cubes sweet potato; 2 tbsp olive oil; 1 can (15 oz/425g), drained and rinsed white beans; 1 can (14.5 oz/400g) diced tomatoes; 2 cups low-sodium vegetable broth; 1 tsp ground cumin; 1/2 tsp dried oregano; 3 cloves, minced garlic; 2 tbsp, chopped fresh parsley

A hearty, aromatic stew with tender sweet potatoes and creamy white beans simmered in a fragrant tomato broth.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 15 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

2 medium, peeled and diced into 1/2-inch cubes sweet potato
2 tbsp olive oil
1 can (15 oz/425g), drained and rinsed white beans
1 can (14.5 oz/400g) diced tomatoes
2 cups low-sodium vegetable broth
1 tsp ground cumin
1/2 tsp dried oregano
3 cloves, minced garlic
2 tbsp, chopped fresh parsley

Instructions

Step 1: Preheat oven to 400°F (200°C). Toss 2 medium peeled and diced sweet potatoes with 2 tbsp olive oil and roast for 25 minutes until golden and tender.
Step 2: In a large pot, combine 1 can drained white beans, 1 can diced tomatoes, 2 cups low-sodium vegetable broth, 1 tsp ground cumin, 1/2 tsp dried oregano, and 3 minced garlic cloves. Bring to a gentle simmer over medium heat for 10 minutes, stirring occasionally until fragrant.
Step 3: Add roasted sweet potatoes to the pot and stir gently. Simmer uncovered for 5 minutes until heated through. Stir in 2 tbsp fresh parsley just before serving.