Spiced satay pineapple beans in sweet potato

With our weekly pizza making and love of tinned pineapple on pizza, we regularly have leftover pineapple in the fridge. It can end up in smoothies, on cereal, in baking, or just eaten plain. Occasionally it ends up in stir fries. Last week, it inspired this meal.

This is one of those simple dishes that barely constitutes a recipe. You can make it with store cupboard staples (presuming your staples are like mine and include tinned beans, pineapple, peanut butter and spices) and it takes all of 5 minutes to throw together. The bean mix could top a regular jacket potato instead of sweet potato, or be paired with rice or couscous or quinoa. It does work brilliantly with sweet potato though.

I served this with asparagus which is in season here at the moment. Asparagus isn't my favourite vegetable, but I do take pleasure in eating it in season when the flavours are at their peak.

Spiced satay pineapple beans in sweet potato

An easy mid-week meal that can also be served with regular potato, rice, couscous or quinoa

Serves 2

Author: Bite-sized thoughts

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Ingredients

1-1/2 cups canelloni beans or other white beans of choice

1/2 cup tinned pineapple pieces

1-1/2 tbsp peanut butter

1 tsp dried paprika

1 tsp dried chilli (or to taste)

1 cup spinach leaves

One cooked medium sweet potato per person, or grain base of choice

Extra vegetables of choice, to serve

Method

Combine the beans, pineapple, peanut butter, spices and spinach in a medium saucepan. Heat over medium-high heat until hot through.

Serve atop the sweet potato or your base of choice, with a side of vegetables as desired.

Submitted to Healthy Vegan Fridays.

What easy meals are you enjoying this week?

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