The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sweet Potato & Mushroom Stew with Dill Pesto
This warming tomato stew has everything you want. Vitamin-rich sweet potatoes. Fibre-dense butter beans. Earthy chestnut mushrooms. Aged balsamic vinegar for a smoky zing. To top it off? A vibrant lemon, almond and dill pesto.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 10g sunflower seeds
- 2 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 40g whole almonds (Nuts)
- 1 unwaxed lemon
- 1 handful of fresh dill
- 2 sweet potato
- 2 onion
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 240g chestnut mushrooms
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 160g sliced cavolo nero
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Nutritional Information
Calories: 520
Protein: 14g
Carbs: 67g
Fat: 23g
Sweet Potato & Mushroom Stew with Dill Pesto
This warming tomato stew has everything you want. Vitamin-rich sweet potatoes. Fibre-dense butter beans. Earthy chestnut mushrooms. Aged balsamic vinegar for a smoky zing. To top it off? A vibrant lemon, almond and dill pesto.
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Cooking Instructions
- Cut the sweet potatoes into 2cm cubes (peel optional). Heat a large saucepan with 2 tbsp oil on medium-high heat. Add the sweet potatoes and cook for 5 mins, until golden.
- Meanwhile, quarter the mushrooms. Roughly dice the onions. Add them to the pan along with the garlic paste and cook for another 5-8 mins. Drain and rinse the beans.
- Add the chopped tomatoes, beans, sun-dried tomato paste, vinegar and 250ml hot water to the pan. Bring to a boil then simmer for 20-25 mins, until the sauce thickens and the sweet potatoes are soft. Add a splash of water if it gets too thick. Add the cavolo nero in the final 5 mins of cooking. Season to taste with sea salt.
- Make the pesto; roughly chop the almonds, sunflower seeds and dill. Zest half the lemon, then cut in half. In a small bowl, mix together the almonds, zest, dill (to taste), sunflower seeds, 1 tbsp olive oil, juice from the lemon (to taste) and a good pinch of sea salt.
- Drizzle the pesto over the stew before serving.
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