Sweet Potato Hash with Yogurt Sauce & Veggie Mince
with eggplant, Middle Eastern spices & parsleyCalories
:
507 kcalProtein
:
19g proteinTotal
:
25 minutesDifficulty
:
EasyCalorie Smart
Veggie
-30% carbs
Allergens:
- Soja
- Gerst
- Gluten
- Melk (inclusief lactose)
- Haver
- Mosterd
- Rogge
- Selderij
- Tarwe
- Gluten
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
150 g
Sweet potato
75 g
Vegan mince
(Contains: Soja, Gerst, Gluten May be present: Haver, Mosterd, Rogge, Selderij, Tarwe, Gluten)
½ piece
Garlic
½ piece
Red onion
½ piece
Eggplant
½ piece
Romano pepper
½ piece
Tomato
5 g
Fresh flat leaf parsley
(May be present: Selderij)
½ sachet(s)
Middle Eastern spice mix
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Olive oil
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2119 kJ
Calories507 kcal
Fat23.4 g
Saturated Fat4.4 g
Carbohydrate49.2 g
Sugar22 g
Dietary Fiber14 g
Protein19 g
Salt1.8 g
Potassium613.3 mg
Calcium46.4 mg
Iron3.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Peel the sweet potato and dice into 1cm cubes.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the sweet potato for 10 minutes, covered.
- Remove the lid and fry for another 10 minutes, seasoning with salt and pepper.
- Chop the onion and dice the eggplant. Cut the Romano pepper into strips.
Did you know... the sweet potato in this recipe contains vitamin A, a nutrient that supports the maintenance of normal vision.
2
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the onion for 2 - 3 minutes.
- Add the eggplant and fry for 6 - 8 more minutes, tossing halfway.
- Add the Romano pepper and the mince, then fry for 3 - 4 minutes.
- Roughly chop the tomato, the garlic and the parsley in the meantime.
3
- Transfer the tomato, the garlic and the Middle Eastern spices to a tall container, then crumble in the stock cube (see pantry for amount).
- Use an immersion blender to process until smooth.
- In a small bowl, combine the yogurt with the extra virgin olive oil, a splash of water and half of the parsley.
- Season to taste with salt and pepper.
4
- Transfer the tomato sauce and the sweet potato to the vegetables.
- Mix well to combine and fry for 1 more minute, seasoning to taste with salt and pepper.
- Serve the potato hash on deep plates and drizzle with the yogurt sauce.
- Garnish with the rest of the parsley to finish.
