As Sanne from Easy Vegan shares: "Warm, nutritious, and quick recipes are essential when colder weather hits—ideally ready in 15 minutes or using just one pan."
"This foolproof dish fills your home with irresistible aromas and pleases everyone at the table. Think delicious sweet potato stew! Customize veggies or grains endlessly—you'll never get bored."
Ingredients (Serves 4)
Preparation time: 40 minutes
- 3 medium sweet potatoes
- 1 bell pepper
- 1 winter carrot
- 1 red onion
- 4 cloves of garlic
- 2 tbsp coconut oil
- 2 tsp turmeric, ground
- 2 tsp cumin, ground
- pinch of chili powder or
- chili flakes
- 50 g tomato paste
- 400 ml coconut milk
- 400 g canned tomatoes
- 400 g red lentils
- 300 g brown rice or quinoa
- 400 grams chickpeas, drained
- 4 tbsp apple cider vinegar
- 5 large handfuls of leaf spinach
Tools
- food processor or hand blender
- soup pot
Preparation method
- Peel the sweet potatoes and cut into small pieces. Boil for 10 minutes. Finely chop the bell pepper, winter carrot, onion, and garlic.
- Heat the coconut oil in a large soup pot. Sauté the onion, garlic, turmeric, cumin, and chili for 2 minutes, then stir in the tomato paste. Add coconut milk and canned tomatoes, followed by bell pepper, winter carrot, red lentils, and sweet potatoes. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Cook the brown rice or quinoa according to package instructions. Stir chickpeas and apple cider vinegar into the stew. Serve with rice and fresh leaf spinach.
Enjoy your meal!
This recipe comes from Easy Vegan by Sanne van Rooij (€20, Kosmos Uitgevers). Sanne inspires more people to enjoy plant-based meals. Read her story in Santé, in stores from October 10.
