Roasted Sweet Potato, Kale & Butterbean Smoky Goulash
Vegan, well balanced, healthy and utterly delicious, this recipe from Steve aka The Hungry Guy is a great way to blast away the January Blues!
The Droitwich Salt Beech Smoked Salt really helps to elevate the smokiness and pairs beautifully with the smoked paprika to give a deep and rich flavour. The roasted sweet potato is sweet and the rye & lime breadcrumb topping adds a lovely balance. It’s full on yummy!
If you want to make this gluten free, simply swap out the rye bread for gluten free bread!
Recipe - Serves 4:
INGREDIENTS:
1 medium onion
1 medium carrot
2 sticks celery
1 good sized garlic clove
2 sprigs fresh oregano or 1 tsp dried oregano
1 good sized red or yellow pepper
2 handfuls sliced kale (around 100g)
2 medium tomatoes
1 tin chopped tomatoes
800g butter beans in water
1 level tsp ground paprika
1 tsp hot smoked paprika
1/2 lime, Juice
Droitwich Salt Beech Smoked Salt
4 medium sweet potatoes
2 tbsp cooking oil
1 tbsp vegan yoghurt
Handful coriander leaves (optional)
For the Crumb:
2 slices Rye bread
1/2 Lime, zested
METHOD:
Preheat the oven to 200C
Rub the sweet potatoes with 1 tbsp of cooking oil and sprinkle with the Beech smoked salt.
Bake on a baking tray in the oven for 30-40 minutes until soft all the way through.
In a pan, heat some cooking oil on a medium-low heat. Cut the onion into wedges and the carrots and celery into 10mm pieces
Add to the oil with a small pinch of salt, stir and cook with the lid on for 10 minutes, stirring occasionally until the vegetables are soft and translucent
Mince the garlic clove, roughly chop the fresh oregano and cut the tomatoes into wedges and add to the pan, continue to cook for 5 minutes until the tomatoes start to soften
Deseed and chop the pepper into 15mm pieces and add this to the pan
Add the chopped tomatoes, another small pinch of salt, the ground paprika and the hot smoked paprika. Stir, turn the heat up to medium and bring to a simmer - cook for 10 minutes
Add the butter beans, including the water and return to a simmer.
Stir through the kale, and lime juice, turn the heat off and place the lid on. Leave this for at least 10 minutes or while you wait for your potatoes to roast. This will allow all the flavours mellow and get to know each other.
While the sauce is resting, make the crumb. Thinly slice the rye bread and toast until well toasted! Leave out of the toaster to cool before crumbling or chopping into a bowl - don’t be afraid of some bigger pieces, makes a lovely texture. Mix in the lime zest and set aside.
Once the sweet potatoes are cooked, place in a serving bowl and cut a cross in the top - open up the potato and kind of mush it a bit to fluff up the flesh and spread the potato across the plate a bit. Sprinkle with a small pinch of salt.
Taste and adjust the seasoning of the goulash with salt, lime juice and if you think it needs some sweetness, you can add a spoon of sugar or honey - but remember the potatoes are sweet, so go easy!
Ladle the goulash over the potatoes, top with the vegan yoghurt and a sprinkling of rye crumb - delicious!
I garnished mine with a few coriander leaves because I love coriander and the green is quite pretty - but that’s up to you!