Nutty Vegan African Lunch

Introduction
Today's vegan lunch is inspired by the rich, nutty flavors often found in African cuisine. This dish combines hearty ingredients with a nutty twist, perfect for a satisfying midday meal.
Ingredients
- 1 cup of cooked brown rice
- 1/2 cup roasted peanuts, unsalted
- 1 cup cooked chickpeas
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, chopped
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground coriander
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 200°C (400°F).
- Toss the diced sweet potatoes with 1 tbsp of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender.
- In a large skillet, heat the remaining olive oil over medium heat. Add the red onion and garlic and sauté until they start to soften.
- Add the chopped red bell pepper, cumin, paprika, and coriander to the skillet. Cook for about 5 minutes, or until the peppers are tender.
- Add the cooked chickpeas, roasted sweet potatoes, and roasted peanuts to the skillet. Stir well to combine and cook for another 5 minutes until everything is heated through.
- Season with additional salt and pepper to taste.
- Serve the dish warm, garnished with fresh parsley.
Enjoy this wholesome, nutty dish that's not only a treat to your tastebuds but also packed with nutrients. Perfect for a cozy lunch!
Nia
Nutritionfacts | Calories: 450, Fat: 20g, Carbohydrates: 55g, Protein: 15g |
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Preparation Time | 45 minutes |
Allergy Information | Contains peanuts, possible allergen for those with nut allergies |