Winter Warmer Recipe

Team Chef Bram Lippens has been cooking up a storm

We enlisted the help of our team chef Bram Lippens to get us through the colder months with a warming winter meal. Perfect if you’re in the chilly northern hemisphere!

Vegetarian Sweet Potato Stew (Serves 4-5)


  • 3 medium sweet potatoes
  • 1 onion (Bram prefers red onion)
  • 1 red bell pepper
  • 1 carrot
  • 4 cloves of garlic
  • a few handfuls of spinach
  • 50g tomato purée
  • 400g chopped tomatoes (from a can)
  • 400ml coconut milk
  • 400g lentils
  • 400g cooked chickpeas (drained)
  • 300g brown rice
  • 2 tablespoons oil (e.g. olive oil, coconut oil)
  • 4 tablespoons apple cider vinegar
  • spices to taste: turmeric, cumin, chili powder or chilli flakes


  1. Peel the sweet potatoes and cut them into cubes. Parboil them until they are al dente.
  2. Chop the bell pepper, carrot, onion and garlic into pieces.
  3. Heat the oil in a large pan or pot. Sauté the onion, garlic and herbs. Then add the tomato purée and stir well.
  4. Add the coconut milk and the diced tomatoes, followed by the chopped bell pepper and carrot, the lentils and the sweet potato pieces.
  5. Bring the stew to a boil then lower the heat and let it simmer for another half hour.
  6. Meanwhile, cook the rice.
  7. At the end add the chickpeas and apple cider vinegar. Stir well and serve the stew with rice and a few handfuls of spinach leaves, or other fresh herbs as you like.

Note: You can add chicken if you want to, but it’s delicious and nutritious without meat.