Peruvian-style sweet potato stew
with lime cilantro rice
Tags:
Veggie
Allergens:
Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time
Cooking Time
DifficultyEasy
Ingredients
Serving amount
20 g
Chopped dates
(May be present Tree nuts, Sesame, Peanuts)
½ sachet(s)
Ground cumin
5 g
Fresh coriander
(May be present Celery)
½ piece
Onion
½ piece
Lime
1 piece
Romano pepper
½ piece
Jalapeño
½ sachet(s)
Peruvian-style spice mix
½ piece
Garlic
40 g
Sweet potato
50 g
Red split lentils
(May be present Gluten)
25 g
Organic sour cream
(Contains Milk)
1 piece
Tomato
50 g
Basmati rice
Not included in your delivery
400 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
to taste
Salt and pepper
150 milliliters
Water
Nutrition Values
Energy (kJ)2883 kJ
Calories689 kcal
Fat19.6 g
Saturated Fat4.4 g
Carbohydrate104.1 g
Sugar27.7 g
Dietary Fiber25.6 g
Protein21 g
Salt1.8 g
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
- Boil salted water in a pot or saucepan (see pantry for amount of water). Boil the rice for 10 - 12 minutes, covered, then turn off the heat and allow to stand for 5 minutes, still covered.
- In the meantime, finely chop the onion and crush or mince the garlic.
- Peel or thoroughly wash the sweet potato and roughly chop into 1 - 2 cm cubes.
- Dice the tomato and romano pepper. Deseed and finely chop the Jalapeno into thin rings. Set aside 2 rings per person to use as garnish.
2
- Heat a drizzle of olive oil in a large, lidded saucepan over medium-high heat. Fry the garlic, onion and dates for 1 - 2 minutes.
- Add the jalapeno, romano pepper, tomato, sweet potato and peruvian spice mix and fry for another 2 - 3 minutes.
- In the meantime prepare the stock. Transfer to the saucepan.
- Add the red lentils and cumin and boil for 1 minute. Lower the heat and let simmer for 12 - 15 minutes with a lid.
3
- Roughly chop the coriander. Dejuice half of the lime in a small bowl and cut the other half into wedges.
- Transfer the coriander and lime juice to the rice and mix until well combined.
4
- Serve the stew on deep plates or bowls. Serve the Lime coriander rice on the side. Garnish with the sour cream, jalapeno rings and lime wedges.