Ingredients (4 servings)
2 teaspoons olive oil
1 large brown onion, halved, coarsely chopped
1 large red capsicum (bell pepper), halved, deseeded, cut into 3cm pieces
1 garlic clove, crushed
1½ teaspoons chilli powder
1 x 400g can diced tomatoes
185ml (3/4 cup) Vegetable Stock
1 large (about 700g) sweet potato, peeled, cut into 3cm pieces
1 x 400g can red kidney beans, rinsed, drained
1 bunch coriander, leaves picked, coarsely chopped
2 teaspoons finely grated lemon rind
2 garlic cloves, extra, crushed
Heat the oil in a large saucepan over medium heat. Add the onion and capsicum and cook, stirring occasionally, for 5 minutes or until onion softens. Add the garlic and chilli powder and cook, stirring, for 30 seconds or until aromatic.
Add the tomato and vegetable stock to the pan and stir well, scraping the bottom of the pan. Add the sweet potato and stir to combine. Bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 25 minutes or until sweet potato is tender. Add the kidney beans and cook for a further 5 minutes or until heated through.
Combine the coriander, lemon rind and extra garlic in a small bowl. Dish Cauliflower Rice in each bowl and top with sweet potato & red kidney bean hotpot. Sprinkle with coriander mixture and serve immediately.