One-Pot Sweet Potato Orzo

Ingredients

• Olive oil 1 tbsp
• Large onion, finely chopped 1
• Garlic cloves, minced 2
• Smoked paprika 1 tsp
• Orzo pasta 200g
• Sweet potato, peeled and diced into 1cm cubes 250g
• Vegetable stock 700ml
• Nutritional yeast (optional, for cheesy flavour) 2 tbsp
• Baby spinach 100g
• Lemon, juice of 1/2
• Fresh parsley, chopped (for garnish) small bunch
• Salt and freshly ground black pepper to taste

Method

1. Heat the olive oil in a large, deep pan or pot over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
2. Add the minced garlic and smoked paprika to the pan. Cook for 1 minute more until fragrant, stirring constantly.
3. Stir in the orzo pasta and diced sweet potato. Pour in the vegetable stock and add the nutritional yeast (if using). Season generously with salt and pepper.
4. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for 15-20 minutes, stirring occasionally, until the orzo is cooked and the sweet potato is tender. The liquid should be mostly absorbed.
5. Stir in the baby spinach and cook for 1-2 minutes until wilted.
6. Remove from the heat. Stir in the lemon juice and most of the chopped parsley. Taste and adjust seasoning if needed.
7. Serve immediately, garnished with the remaining fresh parsley.