Kidney Bean, Barley, and Sweet Potato Stew

Kidney beans are a great source of plant-based protein and are rich in fiber, making them a nutritious addition to this stew.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Kidney Bean, Barley, and Sweet Potato Stew

Cooking Method: Stovetop Cuisine: International, Vegetarian Courses: Dinner, Lunch, Main Dish, Stew Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 5 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Kidney beans
• 1 cup Barley
• 2 medium Sweet potatoes
• 1 medium Onion
• 2 clove Garlic cloves
• 4 cup Vegetable broth
• 2 tablespoon Tomato paste
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Olive oil
• 2 tablespoon Fresh cilantro

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic cloves. Cook until onion becomes translucent.
2. Add diced sweet potatoes, kidney beans, and barley to the pot. Stir in tomato paste, cumin, paprika, salt, and black pepper.
3. Pour vegetable broth into the pot and bring to a boil. Reduce heat, cover, and simmer for 30 minutes or until sweet potatoes and barley are tender.
4. Remove from heat and let it rest for 10 minutes.
5. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 65g22%

Sugars 8g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.