Sweet Potato Cardamom Stew

This tomato sauce is a real flavour bomb thanks to the cardamom and lime. I roast the sweet potato gently with maple syrup and cumin and mix it into the sauce, along with nutritious chickpeas and fresh spinach. You'll also receive a refreshing spicy jalapeño dill salsa and a pita bread.

Tomatoes, spinach, white onion, jalapeño pepper, garlic, sweet potato, lime juice, fresh dill, chickpeas, cardamom, cumin seeds, flatbread, tomato purée, maple syrup, extra virgin olive oil, pepper and salt, sunflower oil.

Allergens: gluten.

Microwave

Heat loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the flatbread for 1 minute alongside, Serve with the salsa (cold).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the stew covered with an ovenproof dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Heat the flatbread in the last 3 minutes. Serve with the salsa (cold). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy126,51 kcal

Fat2,61 g

of which saturated0,38 g

Carbohydrates20,48 g

Dietary fibre3,16 g

Protein3,93 g

Salt0,39 g

Average weight: 540 g

On the menu in 3 weeks

Sunday 15 November

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