Fragrant spices paired with beans, tender sweet potatoes and braised cabbage make for a simple stick-to-you-ribs veggie stew. You'll love the deep warm flavours that compplement this dish.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 2 people
/ serving 2 people
Sweet Potato, cubes(ContainsSulphites/Sulfite)
Red Bell Pepper
Red Chili Pepper
Roasted Cumin, ground
Savoy Cabbage, sliced
Vegetable Broth Concentrate
Preheat the oven to 425°F (to roast the sweet potatoes). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* On a baking sheet, toss the sweet potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the sweet potatoes are tender, 22-23 min.
Meanwhile, core and cut the bell pepper into 1/2-inch pieces. Mince or grate the garlic. Roughly chop the parsley. Drain and rinse the beans. Finely chop the chili, removing the seeds for less heat. Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the onions. Cook, stirring occasionally, until the onions soften, 4-5 min.
Add the bell peppers to the pan and cook, stirring often, until tender-crisp, 4-5 min. Add half the parsley, garlic, cumin, smoked paprika and as much chili as you like. Cook until fragrant, 1-2 min. Add the beans, broth concentrate and 2 cups water. Bring to a simmer and cook until mixture is slightly reduced, 10-12 min.
Meanwhile, heat a large pan over medium-high heat. Add 2 tbsp butter, cabbage, cinnamon and 1/2 cup water. Season with salt and pepper. Cover with a lid. Cook, stirring occasionally, until cabbage is fork-tender, 5-6 min.
When the sweet potatoes are done roasting, stir them into the bean mixture along with the remaining parsley. Season with salt and pepper.
Divide the veijoada between plates. Serve the braised cabbage on the side.