Recipe review: Sweet Potato and Kidney Bean hash

As ever, I’m on a mission to eat more healthily and to try recipes that accommodate that but still taste good. I’ve adapted this recipe from Healthy World Recipes on FB but it was only a video so I’ve adapted and changed it slightly.
Ingredients (feeds 2):

-A red onion 

-2 small sweet potatoes chopped into chunks

-A red pepper chopped into chunks 

-A tin of kidney beans 

-A handful of kale or spinach 

-Pinch of Paprika 

-Pinch of Cumin

-Salt and Pepper 

-Some avocado or guacamole (optional)

(I’m only making it for me though which is why there is less food in the photos. )


1. Fry the sweet potatoes, peppers and onion in a large pan and add cumin, paprika and a pinch of salt and pepper. Do this on a medium heat for ten minutes to make everything soft.

2.Meanwhile, drain your red kidney beans. Apparently half of a can counts as 1 of your 5 a day so that means this meal gives your nearly of your five a day intake. I also chop my kale really finely in my small mixer but that’s just because  I’m a fussy eater.

3. After ten minutes add your spinach/kale to the pan and fry for a few minutes. You may notice your mixture begin to get a little dry so I added some more oil but some water would also do. The liquid from the kidney beans will also help with this. 

4. Add the red kidney beans and cook for another 10 minutes or until your sweet potato is really soft. I put a lid on it and just left it on a low heat. 

5. After ten minutes it should be ready and look like this:I’ve added some guacamole I had in the fridge and coriander.

Taste verdict: This is fantastic!! It’s so tasty! The crunchyness of the sweet potatoes balance perfectly with the spicyness of the beans and sweetness of the peppers. Not going to lie, I had to add some sour cream because the beans were really spicy. It’s so good though, one of the best recipes I’ve cooked in ages. I finished it wanting more and yet I feel really full.

Next time I think I’ll either add halloumi cheese chopped off or I’ll serve it in a taco or both. 

What do you think? Would you cook this? Any suggestions on what you’d add to make it better? 

4 thoughts on “Recipe review: Sweet Potato and Kidney Bean hash

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