Vegan sweet potatoes with roasted bell peppers and chili in peanut and banana cream with baharat and coconut shallot rice

Ingredients for 4 servings:

• 900 g sweet potatoes
• 200 g bell pepper(s), grilled, from the jar
• 4 spring onions
• 8 g chilli pepper(s), frozen, in pieces
• 250 ml vegetable stock
• 40 g peanuts
• 2 tbsp peanut oil, roasted
• 400 ml coconut milk, creamy
• 2 bananas, fully ripe
• 20 g ginger root
• 60 g crunchy peanut butter
• 1 tbsp Baharat
• ½ tsp smoked paprika powder
• ½ tsp salt
• 250 g basmati rice
• 500 ml water
• 2 small shallots
• 4 tbsp desiccated coconut
• ½ lemon(s), juice
• 2 tbsp olive oil
• ½ tsp salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel and dice the sweet potatoes. Rinse the roasted bell peppers from the jar under running water and cut into pieces. Wash the spring onions and slice them, separating the green rings from the white rings. Peel the ripe bananas and roughly slice them. Peel the ginger with a vegetable peeler and roughly chop it. Peel the shallots and finely dice them. Pour the coconut milk, bananas, and ginger into a tall, narrow container. Add the baharat spice mix and smoked paprika and blend everything until smooth. Season with salt. Add the peanut butter later. For the rice, dry-roast the desiccated coconut in a saucepan for 1-2 minutes. Add the oil and diced shallots and sauté over medium heat for about 2 minutes. Add the dry rice and roast for another 2 minutes, stirring, until slightly fragrant. Deglaze everything with the water. Add salt and bring to a boil. Cover the rice and let it swell over low heat for about 10-12 minutes. Finally, add the lemon juice and let it swell, covered, without heating. Meanwhile, heat the peanut oil in a high-fat pan and roast the sweet potatoes over high heat for about 5 minutes. Stir occasionally. Then reduce the heat to medium. Add the spring onions and chili pieces and sauté for about 2 minutes. Add the roasted bell peppers and deglaze the pan with the vegetable stock. Bring everything to a boil and simmer with the lid on for a few minutes until the sweet potatoes are tender. Now add the pureed banana cream. Stir in the peanut butter and bring everything back to a boil briefly. Serve the rice with the vegetables. Sprinkle with the green rings of the spring onions and the peanuts.