Oriental-inspired rumfort and vegetable pan with snow peas and sweet potatoes

Ingredients for 3 servings:

• 300 g rice
• 3 m.-large zucchini
• 1 small sweet potato(s)
• 1 large bell pepper(s), red
• 3 spring onions
• 100 g snow pea(s)
• 1 tbsp rapeseed oil
• 2 tsp Ras el Hanout
• 1 tsp coriander powder
• 4 tbsp tomato paste
• 200 ml water
• salt and pepper
• n. B. Paprika powder, sweet
• 1 tsp vegetable broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegan, easy to prepare, low in calories

Clean the spring onions and slice them thinly. Peel the zucchini, if desired, and cut them into small, approximately 0.5 cm cubes. Peel the sweet potato and wash the bell pepper. Cut both into small, approximately 0.5 cm cubes. Bring water to a boil in a pot and cook the rice according to the package instructions. Drain and set aside. Meanwhile, heat the oil in a pan and sauté the spring onions. After about 2 minutes, add the sweet potatoes and fry for about 3 minutes, stirring. Add the tomato paste and fry briefly. Deglaze with the water. Season with ras el hanout, salt, pepper, and paprika. Add the zucchini and bell pepper cubes and stir well. Place the lid on the pan and reduce the heat. Stir frequently. After about 5-6 minutes, add the snow peas, stir, season to taste, and add more vegetable stock if necessary. The snow peas cook very quickly. I like them still firm to the bite. The pan is best when the sweet potatoes are tender. This dish goes perfectly with couscous.