African-Inspired Vegan Dinner
Introduction
Today, let's embrace the warmth and vibrancy of African-inspired vegan cuisine with a dish that's perfect for a comforting dinner. This recipe blends traditional African flavors with a modern vegan twist, creating a meal that's both nourishing and satisfying.
Ingredients
- 1 cup millet
- 2 cups vegetable broth
- 1 large sweet potato, peeled and diced
- 1 can chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 large tomato, diced
- 1 red bell pepper, diced
- 2 cups chopped spinach
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lemon wedges, for serving
Instructions
- Rinse the millet thoroughly and add it to a pot with the vegetable broth. Bring to a boil, then cover and simmer for 20 minutes or until the millet is tender.
- While the millet cooks, heat a large pan over medium heat. Add the onion and garlic, sautéing until they are translucent.
- Add the sweet potato, chickpeas, cumin, smoked paprika, turmeric, and cayenne pepper to the pan. Cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender.
- Stir in the tomato, red bell pepper, and spinach. Cook for another 5 minutes until the vegetables are soft and the spinach has wilted.
- Season with salt and pepper to taste. Serve the vegetable mix over the cooked millet. Garnish with fresh cilantro and serve with a wedge of lemon on the side.
Enjoy this delightful fusion of African culinary traditions and vegan innovation. It's a perfect dish to warm up your evening and bring a taste of Africa right into your kitchen. Bon Appétit!
Nia
| Nutritionfacts | Calories: 320, Fat: 5g, Carbohydrates: 60g, Protein: 12g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Possible allergens include cumin and chickpeas. |