Spicy Sweet Potatoes with Berries & Beans
Table of Content
Spicy Sweet Potatoes with Berries & Beans
Ingredients
| 350g | Rice (for 4 servings; refridgerate half) |
| 600g | Sweet potatoes |
| 2 | Onions |
| 2 cloves | Garlic |
| 12 | Cherry tomatoes |
| 1 handful (10g) | Parsley |
| 2 | Avocados (½ per serving) |
| 1 handful (50g) | Blueberries |
| Salad | |
| 400g | Kidney beans (cooked) |
| 2 tbsp | Olive oil |
| Spices | Ground cumin, cayenne pepper, cinnamon, chili flakes |
Why this dish
The combination of cinnamon and cayenne with the sweetness of the potatoes creates a deep, “braised” flavor that feels gourmet. The addition of fresh berries at the end provides a burst of acidity that cuts through the starch perfectly.
Instructions
- Prepare the Basmati rice according to the package instructions.
- Peel, wash, and cube the sweet potatoes.
- Chop the onions and garlic.
- Heat the oil in a deep pan. Add the sweet potatoes, onions, and garlic, and fry over medium heat for 10 minutes, stirring occasionally.
- In the meantime, prepare the salad.
- Rinse and drain the kidney beans. Add them to the pan.
- Season with cumin, cayenne pepper, cinnamon, and chili flakes. Add 100ml of water, stir, and cook for another 5–8 minutes over low heat.
- Meanwhile, halve one of the avocado, remove the pit, scoop out the flesh, and cut into slices.
- Halve the cherry tomatoes and add them to the pan at the end so they get warm.
- Coarsely chop the parsley. Distribute the braised sweet potatoes on plates and serve with rice, avocado, half of the berries, tomatoes, and parsley.