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Brazilian Roasted Sweet Potato 'Veijoada'

Brazilian Roasted Sweet Potato 'Veijoada'

with Fragrant Braised Cabbage

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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.

Allergens:Sulphites/SulfiteSoy/SojaMilk/Lait

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

170 g

Sweet Potato, cubes

(ContainsSulphites/Sulfite)

56 g

Onion, chopped

190 g

Red Bell Pepper

10 g

Parsley

10 g

Garlic

1 unit

Red Chili

1 box

Black Beans

1 tsp

Roasted Cumin, ground

1 tsp

Smoked Paprika

(ContainsSoy/Soja)

340 g

Savoy Cabbage, sliced

½ tsp

Ground Cinnamon

1 unit

Vegetable Broth Concentrate

Not included in your delivery

Oil*

2 tbsp

Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2222 kJ
Calories531 kcal
Fat18 g
Saturated Fat8 g
Carbohydrate67 g
Sugar14 g
Dietary Fiber24 g
Protein22 g
Cholesterol30 mg
Sodium570 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Garlic Press
Large Non-Stick Pan
Strainer
Measuring Cups
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 425°F (to roast the sweet potatoes). Start prepping when the oven comes up to temperature!

2

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.

3

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.

4

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.

5

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.

6

When the sweet potatoes are done roasting, stir them into the bean mixture along with the remaining parsley. Season with salt and pepper.

7

Divide the veijoada between plates. Serve the braised cabbage on the side.