John Myers
Ingredients for 4 servings:
- 500 g sweet potatoes
- 200g quinoa
- 75 g chickpeas, dried or 1 can
- n. B. water
- 225 g leaf spinach, frozen
- 2 bell peppers
- 2 garlic cloves
- some mushrooms
- 200 ml tomatoes, chopped, from the can
- 80 ml orange juice
- 3 tbsp soy sauce
- 1 lemon(s), juice
- 1 tbsp coconut blossom sugar
- turmeric
- salt and pepper
- Cumin powder
- some oil for frying
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes
healthy and delicious
Thaw the spinach. Cook the dried chickpeas and quinoa according to the package instructions. Dice the sweet potatoes and fry them in a little oil for 10-15 minutes. Set all three ingredients aside. Chop the garlic cloves and sauté briefly. Chop the bell peppers and mushrooms and add them, then sauté everything. Add the lemon and orange juice, tomatoes, soy sauce, coconut sugar, quinoa, chickpeas, sweet potatoes, and spinach and heat through. Season to taste.
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