3 tbsp olive oil
200 g sweet potato
½ red pepper
1 teaspoon salt
2 tablespoons Hela tomatoes ketchup
1 tbsp oregano
1 tsp Hela Kumin, ground
½ TL Hela Cinnamon, ground
½ TL Hela Cayenne pepper, ground
2 bay leaves
400 g chopped tomatoes
250 g kidney beans, cooked
125 g corn
100 g quinoa
10 g coriander
4 tablespoons soy yoghurt or sour cream
- Cut the onion into 1 cm cubes. Put the olive oil in a hot saucepan, add the onion Heat on medium heat and stir-fry for 3 minutes until glassy.
- Cut sweet potatoes and peppers into 1 cm cubes, core of jalapeño
and chop the pod finely. Add to the tomato ketchup together with the Hela tomato ketchup Add the pot, season with ½ TL salt and braise for 5 minutes. Stir from time to time.
- Stir in oregano, cumin, cinnamon, cayenne pepper and bay leaf, fry for 1 minute, then deglaze with the chopped tomatoes.
Stir in kidney beans, corn and quinoa. Pour 150 ml of water over the mixture, mix with the season with the remaining salt and heat for 15 minutes at medium to high temperature.