HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBrazilian Roasted Sweet Potato 'Veijoada'
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.


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

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

170 g

Sweet Potato, cubes


56 g

Onion, chopped

190 g

Red Bell Pepper

10 g


10 g


1 unit

Red Chili Pepper

1 box

Black Beans

1 tsp

Roasted Cumin, ground

1 tsp

Smoked Paprika


340 g

Savoy Cabbage, sliced

½ tsp

Ground Cinnamon

1 unit

Vegetable Broth Concentrate

Not included in your delivery


2 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2222 kJ
Calories531 kcal
Fat18 g
Saturated Fat8 g
Carbohydrate67 g
Sugar14 g
Dietary Fiber24 g
Protein22 g
Cholesterol30 mg
Sodium570 mg
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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Garlic Press
Large Non-Stick Pan
Measuring Cups
Large Pan
Instructionsarrow up iconarrow up icon
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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.