Brazilian Roasted Sweet Potato 'Veijoada'
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Brazilian Roasted Sweet Potato 'Veijoada'

Brazilian Roasted Sweet Potato 'Veijoada'

with Fragrant Braised Cabbage

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
Soy
Milk

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

/ serving 2 people

170 g

Sweet Potato, cubes

(Contains Sulphites)

56 g

Onion, chopped

190 g

Red Bell Pepper

10 g

Parsley

10 g

Garlic

1 unit

Chili Pepper

1 box

Black Beans

1 tsp

Roasted Cumin, ground

1 tsp

Smoked Paprika

(Contains Soy)

340 g

Savoy Cabbage, sliced

½ tsp

Ground Cinnamon

1 unit

Vegetable Broth Concentrate

Not included in your delivery

Oil*

2 tbsp

Butter*

(Contains Milk)

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Nutrition Values

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.

Utensils

Baking Sheet
Garlic Press
Large Non-Stick Pan
Strainer
Measuring Cups
Large Pan

Instructions

1

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

ROAST SWEET POTATOES
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.

PREP AND COOK ONIONS
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.

COOK VEGGIES
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.

BRAISE CABBAGE
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.

ASSEMBLE VEIJOADA
6

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

FINISH AND SEVER
7

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