200°C · 15-20 min
In te vriezenAllergens
GlutenSweet Potato Cardamom Stew
This is yesterday's meal, still just as delicious today and €1 cheaper! Packed per person in sustainable disposable packaging. This tomato sauce is a real flavour bomb thanks to the cardamom and lime. I gently roast the sweet potato 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. Warm the flatbread for 1 minute or toast briefly in the toaster. Serve with the salsa (cold).
Oven — 200°C, 15-20 minMarleen's choice
Heat the stew covered with an ovenproof plate or aluminium foil for 15-20 minutes. Warm the flatbread in the last 3 minutes. Serve with the salsa (cold). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g
