Sweet Potato & Spinach Casserole
This tasty, warming dish is perfect now that the weather is getting colder. Add more stock to make it into a soup or keep it chunky and throw in some tofu to have it as a casserole.
1 tbsp olive oil
1 medium onion chopped
2 gloves of garlic finely chopped
1 red pepper chopped and deseeded
2 tbsp tomato puree
4 sweet potatoes peeled and diced into chunks
400g tinned tomatoes
500-700g vegetable stock (depending on consistency required)
100g frozen spinach
120g peanut butter (sugar free)
200g tofu (optional)
Heat the olive oil in a large saucepan and add the onion stirring until it has softened and are transparent.
Add the garlic and red pepper and cook for another couple of minutes.
Add the tomato puree, sweet potatoes, tinned tomatoes and 500g of the vegetable stock. Simmer for about 10-15mins until the sweet potato is cooked.
Add the frozen spinach and peanut butter. Stir well and cook for a couple of minutes until everything is heated through.
If using as a soup, you may need to add more stock to thin the mixture.
Pulse the mixture with a soup wand to the desired consistency.
If eating as a casserole, cut the tofu into chunks and fry in a small amount of olive oil and add to the mixture. Serve with mash, rice or flatbread.