Brazilian Roasted Sweet Potato 'Veijoada'
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
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.

Allergènes:
Sulfites
Soya
Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson
DifficultéFacile

Ingrédients

/ sert 2 personnes

170 g

Patate douce, en cubes

(Contient Sulfites)

56 g

Oignon, haché

190 g

Poivron rouge

10 g

Persil

10 g

Ail

1 pièce(s)

Piment

1 boîte(s)

Haricots noirs

1 cc

Cumin grillé, moulu

1 cc

Paprika fumé

(Contient Soya)

340 g

Chou de Savoie, tranché

½ cc

Cannelle, moulue

1 pièce(s)

Concentré de bouillon de légumes

Pas inclus dans votre livraison

Huile*

2 cs

Beurre*

(Contient Lait)

sideBannerName

Informations nutritionnelles

Énergie (kJ)2222 kJ
Énergie (kcal)531 kcal
Graisses18 g
dont saturés8 g
Glucides67 g
dont sucres14 g
Fibres24 g
Protéines22 g
Cholestérol30 mg
Sel570 mg

Ustensiles

Plaque de cuisson
Presse-ail
Grande poêle antiadhésive
Passoire
Verre doseur
Grande casserole

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.