W26 - Quick (25 mins) & Veggie: No Meatreplacer - Stir Fry - try to use NID: Sweet Potato Cubes
with sweet potatoCalorieën
:
490 kcalEiwit
:
18.1g eiwitBereidingstijd
:
25 minutenDifficulty
:
MakkelijkVeggie
Caloriebewust
Allergenen:
- Soja
- Gerst
- Gluten
- Melk (inclusief lactose)
- Haver
- Mosterd
- Rogge
- Selderij
- Tarwe
- Gluten
- Kan sporen van allergenen bevatten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
½ stuk(s)
Aubergine
½ stuk(s)
Rode ui
½ stuk(s)
Knoflookteen
½ stuk(s)
Rode puntpaprika
½ stuk(s)
Tomaat
75 gram
Vegan gehakt
(Bevat: Soja, Gerst, Gluten Kan bevatten: Haver, Mosterd, Rogge, Selderij, Tarwe, Gluten)
5 gram
Verse bladpeterselie
(Kan bevatten: Selderij)
½ zakje(s)
Midden-Oosterse kruidenmix
25 gram
Biologische volle yoghurt
(Bevat: Melk (inclusief lactose))
150 gram
Zoete aardappel
Niet inbegrepen in jouw bezorging
1 el
Olijfolie
¼ stuk(s)
Zoutarm groentebouillonblokje
½ el
Extra vierge olijfolie
naar smaak
Peper en zout
Keukengerei
•Grote hapjespan met deksel
•Hapjespan
•Staafmixer
•Kleine kom
Instructies
1
- Peel the sweet potato and cut into 1cm cubes.
- Heat a drizzle of olive oil in a deep frying pan and fry the sweet potato for 10 minutes over medium-high heat, covered. Remove the lid and continue frying for a further 10 minutes, tossing regularly. Season with salt and pepper.
- Meanwhile, dice the eggplant into cubes not thicker than 2cm. Season with salt.
- Cut the onion into quarters. Crush or mince the garlic.
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 minutes or until done, tossing halfway.
- Cut the Romano pepper into strips. Roughly chop the tomato.
- Add the Romano pepper and the vegan mince and fry with the eggplant for 3 - 4 minutes.
3
- Using an immersion blender, mix the tomato with the stock cube, garlic and half of the Middle Eastern spice mix until you reach a smooth texture.
- Roughly chop the parsley.
- In a small bowl, mix the yoghurt with half of the parsley, add a drizzle of extra virgin olive oil and a splash of water. Season with salt and pepper to taste.
4
- Stir the mixed tomatoes into the vegetables.
- Add the sweet potato and the other half of the Middle Eastern spice mix to the vegetables. Fry for another minute. Season with salt and pepper
- Serve on deep plates and drizzle the yoghurt with parsley over it.
- Top with the rest of the parsley.
Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
