Vegan Grain Stew with Sweet Potatoes, Hazelnuts and Crispy Bread Crumbs

Preheat oven to 180ºC or 350ºF. Transfer diced sweet potato to a baking dish or tray. Sprinkle with olive oil, salt and pepper. Roast for 20 minutes.

Put grains in a large pot or skillet and pour vegetable broth in. Bring to a boil and lower heat.

Meanwhile, heat a tablespoon or two of olive oil in a saucepan or skillet. Add onion, garlic, carrots, and leek and sauté for about 5 minutes. Add to the broth. Add diced tomatoes with juice, drained beans, bay leaves, smoked and sweet paprika. Simmer for 30 minutes.

Once the sweet potatoes are ready, add to the stew together with olives. Warm through, then add ground hazelnuts and season with salt and black pepper.

For the bread crumbs:
Over medium heat, heat some olive oil in the skillet you used for onions. Break bread slices with your fingers into small pieces and transfer them to the skillet. Add garlic powder, salt and black pepper and fry until golden and crispy, about 4 minutes, stirring occasionally.

Serve the stew with breadcrumbs, ground hazelnuts, fresh herbs and (optional) sour cream. Enjoy!