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Smoky sweet potato jambalaya
Soft, sticky sweet potatoes are at the heart of this Louisiana-style soul food feast, which also features green pepper, baby tomatoes and wholesome brown rice, simmered in a rich tomato sauce that’s perked up with garlic, oregano, smoked paprika and a sprinkling of chilli flakes.
SWK: Source of fibre
Plants 6
Serving size
Ingredients
- 2 garlic clove
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 1 tbsp smoked paprika
- ½ tsp chilli flakes
- 2 tbsp tomato purée
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh flat-leaf parsley
- 1 onion
- 1 pepper
- 110g baby tomatoes
- 1 sweet potato
- 140g brown rice (100% Brown Rice)
Nutritional Information
Calories: 566
Protein: 13g
Carbs: 120g
Fat: 4.7g
Ingredients
- 280g brown rice (100% Brown Rice)
- 2 sweet potato
- 2 onion
- 2 pepper
- 200g baby tomatoes
- 4 garlic clove
- 1 tbsp dried oregano (Dried Rubbed Oregano 100%.)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh flat-leaf parsley
- 2 tbsp smoked paprika
- ½ tsp chilli flakes
- 2 tbsp tomato purée
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
Nutritional Information
Calories: 529
Protein: 11g
Carbs: 114g
Fat: 4.4g
Smoky sweet potato jambalaya
Soft, sticky sweet potatoes are at the heart of this Louisiana-style soul food feast, which also features green pepper, baby tomatoes and wholesome brown rice, simmered in a rich tomato sauce that’s perked up with garlic, oregano, smoked paprika and a sprinkling of chilli flakes.
Cook time:
35 mins
Cuisine:
American
Food group:
Vegan
Allergens: Celery
Cooking Instructions
Before you start
- Roasting tray
- Saucepan
- Large non stick frying pan
Boil the rice
- Heat your oven to 220ºC/fan 200ºC/gas 7/air fryer 200ºC.
- Cook the rice in boiling water for 25-30 mins, then drain.
Get the sweet potatoes in the oven
- Meanwhile, cut the sweet potatoes into 2cm cubes, put them on a baking tray lined with baking paper (or into the air-fryer basket) and spritz with cooking spray. Roast for 20-25 mins (air-fry for 18-20 mins), until soft and golden.
Peel, dice & fry
- At the same time, peel and finely dice the onions. Deseed the peppers and dice into 1cm squares.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, peppers and tomatoes for 5 mins.
Spice things up!
- Peel and crush the garlic and add it to the pan along with the oregano, paprika and chilli flakes (to taste). Cook for 2 mins.
- Stir in the tomato purée and chopped tomatoes and crumble in the stock.
- Pour in 200ml water (300ml for 4 portions), stir again and simmer for 5 mins.
Add your final touch
- Finely chop the parsley and add half to the pan along with the sweet potatoes and rice.
- To serve, sprinkle the remaining parsley over the jambalaya.