African Vegan Buffet Delight
Introduction
Today's special is a vibrant, plant-based dish that encapsulates the warmth and diversity of African cuisine with a refreshing twist suitable for a salty buffet. This recipe combines the hearty textures of legumes with the robust flavors of spices and the freshness of vegetables, creating a dish that's both nourishing and satisfying.
Ingredients
- 1 cup dried kidney beans, soaked overnight and drained
- 1 cup millet, rinsed
- 2 large sweet potatoes, peeled and cubed
- 1 large red bell pepper, diced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon peanut butter
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- In a large pot, heat some oil over medium heat. Add the onion and garlic, sautéing until soft and translucent.
- Stir in the red bell pepper, cumin, paprika, turmeric, and cayenne pepper, cooking until fragrant.
- Add the soaked kidney beans, sweet potatoes, millet, vegetable broth, and tomato paste. Bring to a boil.
- Reduce heat and simmer for about 25 minutes, or until the beans and millet are tender.
- Stir in the peanut butter and continue to cook for another 5 minutes, adjusting seasoning with salt as needed.
- Serve hot, garnished with fresh cilantro and accompanied by lemon wedges.
Enjoy this delightful vegan dish as a standalone meal or as part of a larger buffet. Its rich flavors and wholesome ingredients are sure to make it a new favorite, offering a taste of Africa's culinary heritage with a modern vegan twist.
Nia
| Nutritionfacts | Calories: 350, Fat: 9g, Carbs: 58g, Protein: 14g |
|---|---|
| Preparation Time | 1 hour |
| Allergy Information | Peanuts |