Sanne, Easy Vegan:'Warm, nutritious and quick recipes are key when it gets colder outside. Preferably made within fifteen minutes or with just one pan.'
'A no brainer that will make your house smell wonderful and everyone will enjoy it. I immediately think of this delicious sweet potato stew! You can alternate the vegetables and the grains don't have to be the same every time. You won't get tired of this recipe!'
Ingredients for 4 people
Preparation time 40 minutes
- 3 medium sweet potatoes
- 1 bell pepper
- 1 winter carrot
- 1 red onion
- 4 cloves of garlic
- 2 tbsp coconut oil
- 2 tsp turmeric, ground
- 2 tsp cumin, ground
- pinch of chili powder or
- chili flakes
- 50 g tomato paste
- 400 ml coconut milk
- 400 g canned tomatoes
- 400 g red lentils
- 300 g brown rice or quinoa
- 400 grams chickpeas, drained
- 4 tbsp apple cider vinegar
- 5 large handfuls of leaf spinach
Tools
- food processor or hand blender
- soup pot
Preparation method
- Peel the sweet potatoes and cut into small pieces. Boil them for 10 minutes. Cut the bell pepper, winter carrot, onion and garlic into small pieces.
- Heat the coconut oil in a large pan. Saute the onion, garlic, turmeric, cumin and chili powder for two minutes, then add the tomato paste. Stir well. Pour in the coconut milk and diced tomatoes followed by bell pepper, winter carrot, red lentils and sweet potato. Bring your stew to a boil, when it boils, lower the heat and let it sit on low heat for another half hour.
- Cook the rice or quinoa according to the instructions on the package. Add the chickpeas and vinegar to the stew, stir and serve with the brown rice and fresh leaf spinach.
Enjoy your meal!
This is a recipe from the book Easy Vegan by Sanne van Rooij (€20, Kosmos Uitgevers). Sanne wants to inspire as many people as possible to eat plant-based more often. You can read her story in the Santé, which will be in stores from October 10.
