1 large red onion and cook until translucent in a small amount of coconut oil. Add;
350g of grated sweet potato and cook until tender. Add; 1 small tin of tomato paste and;
1 teaspoon of sweet paprika and cook until rich in colour and all flavours have combined. When veggie and tomato mix starts to stick to bottom of pan, use;
2 tins of peeled tomatoes to deglaze the pan. Add;
2 well drained cans of cannelloni beans.
Simmer and cook until sauce has thickened and flavours have matured. Store in fridge for up to one week and enjoy cold or heated.
I love to enjoy mine warm on rye sourdough with avocado and fresh kale.