Martin Holden-White, the Lichfield-born founder of national vegan recipe box company Grubby, shares a recipe for harissa sweet potato, red pepper and lentil stew with balsamic dressing and avocado
Ingredients:
400g sweet potato
1 red pepper
1/2 tbsp harissa spice blend
1 red onion
100g kale
140g cherry tomatoes
1 sachet tomato puree
1.5 tbsp agave syrup
1 tin lentils
Handful flat leaf parsley
1 avocado
1.5 tbsp balsamic vinegar
Salt & pepper
Olive oil
100% plant-based
Preparation: 25 mins
Serves: 2-3
Before you start:
Pre-heat the oven to 190 degrees/ 170 fan / gas mark 5. You’ll need a chopping board, a large frying pan, two large roasting trays and a sharp knife.
Method:
Peel and chop the sweet potato into small 2cm cubes and slice the red pepper into 1cm strips. Put them onto a large roasting tray, coat with half of the harissa spice blend, a tablespoon of olive oil and a pinch of salt and pepper. Roast for 15-20 minutes until soft.
Finely dice the red onion and fry in a tablespoon of olive oil on a medium heat for 5-6 minutes until soft . Next, on a separate roasting tray, lay out the chopped kale and drizzle with a tablespoon of olive oil and a good pinch of salt. Put in the oven for 8 -10 minutes until the kale is turning crispy.
Chop the tomatoes into halves and add to the onion pan followed by the remaining harissa spice mix. Then add the tomato puree, the agave syrup, a pinch of salt and pepper. Drain and rinse the lentils using a sieve before adding to the pan followed by 200ml of water. Turn the heat down low and gently simmer for 4-5 minutes. Roughly chop the parsley and stir into the mix once chopped.
Thinly slice the avocado flesh lengthways and set aside. Remove all the roasted veg from the oven once cooked and add the sweet potatoes and peppers into the lentil pan. Gently mix through off the heat. In a small bowl mix the balsamic vinegar with 2 tablespoons of olive oil. Spoon the veg mix into shallow bowls and serve with the avocado and crispy kale on top and a drizzle of the balsamic dressing.
