Sweet potatoes offer energising carbs for runners avoiding gluten. This stew gets its deep flavour from smoked paprika.
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Sweet potato and chicken stew
Serves 4
2 tbsp extra virgin olive oil
1 onion, chopped
2 cloves garlic, minced
700ml chicken stock
1 tin (400g) chopped tomatoes, drained
1 tin (400g) cannellini beans, drained
1 tsp smoked paprika
2 sweet potatoes, peeled and cut into half-inch cubes
250g shredded cooked chicken
¼ tsp salt
¼ tsp ground black pepper
2 tbsp chopped parsley
1/ In a large pot, heat the oil over a medium heat.
2/ Add onion and cook for three minutes or until soft.
3/ Add the garlic and cook for one minute. Stir in the stock, tomatoes, beans and paprika. Raise the heat to high and bring to a boil. Add the sweet potatoes, cover, then reduce heat to low.
4/ Simmer for 10 minutes or until potatoes are tender. Scoop out two ladles of stew and purée them in a blender. Return the purée to the pot. Add the chicken and simmer until heated.
5/ Add the salt and pepper. Ladle into bowls and sprinkle with parsley.
Recipe taken from Runner’s World: Meals on the Run (Rodale).
