June 6, 2020
Serves: 4 Cooks In: 45 minutes
  1. Place the sweet potatoes on a lined baking tray with some olive oil and roast for around 30 minutes.
  2. Place a pan on medium heat with some extra virgin olive oil in. Add in the onions and cook until translucent.
  3. Then add in the miso, almond butter, tamari and garlic, then cook for 1-2 minutes.
  4. Next add in the coconut milk and stir. Bring everything to a boil then simmer for 10 minutes.
  5. Add in the sweet potato and butterbeans then cook for around 5 minutes.
  6. About 2 minutes before then end add in the kale and cook until soft but still bright green. Then you’re ready to serve. This dish is great with brown rice or quinoa. Top with fresh lime juice, coriander and seeds. Enjoy!


  • 2 sweet potatoes
  • 1 red onion, diced
  • 4 garlic cloves, crushed
  • 1 x 400g can butterbeans
  • 2 x 400g can of coconut milk
  • 2 tbs brown rice miso
  • 2 tbs tamari
  • 2 tbs almond butter
  • 2 large handfuls of kale


  • Lime
  • Coriander
  • Seeds (I used sunflower seeds, but sesame or pumpkin would also be great!)