Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potato into 1cm chunks (no need to peel). Halve the pepper and discard the core and seeds. Chop into 1cm chunks.
Pop the sweet potato and pepper onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until tender and starting to char, 25-30 mins. Turn halfway through.

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve.
In a small bowl, combine the yoghurt with half the chopped coriander. Stir together and season to taste with salt and pepper, then set aside.

Heat a drizzle of oil in a large frying pan on a medium-high heat.
When hot, add the kidney beans, garlic, smoked paprika and Cajun blackening (add less if you don't like heat). Cook, stirring frequently, for 1 min.

Add the vegetable stock paste, chopped tomatoes and water for the sauce (see ingredients for amount) to the pan.
Bring to the boil and season with salt and pepper, then lower the heat slightly.
Simmer until slightly reduced, 6-8 mins.
When cooked, stir through the roasted veg and add a splash of water to loosen if you need to.

Taste the stew and season with salt and pepper if needed.
Fluff up the rice with a fork and stir through the remaining coriander, then share between your bowls.
Top with the roasted vegetable stew and a dollop of coriander yoghurt. Enjoy!