Nutty Vegan African Lunch

A simplistic vegan African lunch setup with roasted peanuts, chickpeas, and sweet potatoes on a ceramic plate, garnished with parsley, on a wooden table. Soft daylight enhances the natural scene.
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

  1. Preheat your oven to 200°C (400°F).
  2. 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.
  3. 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.
  4. Add the chopped red bell pepper, cumin, paprika, and coriander to the skillet. Cook for about 5 minutes, or until the peppers are tender.
  5. 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.
  6. Season with additional salt and pepper to taste.
  7. 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

Additional Information
NutritionfactsCalories: 450, Fat: 20g, Carbohydrates: 55g, Protein: 15g 
Preparation Time45 minutes 
Allergy InformationContains peanuts, possible allergen for those with nut allergies