Spicy Braised Sweet Potatoes with Onions and Beans

Ingredients

• 180 g Basmati rice
• Salt
• 2 Sweet potatoes
• 2 onions
• 2 cloves garlic
• 2 tbsp olive oil
• 250 g kidney beans (canned; drained weight)
• 0.5 tsp ground cumin
• Cayenne pepper
• 1 pinch cinnamon
• 1 pinch chili flakes
• 1 Avocado
• 1 handful blueberries (30 g)
• 12 Cherry tomatoes
• 1 Handful Parsley (5 g)

Instructions

1. 1.

   Bring Basmati rice and double the amount of salted water to a boil, cover, and simmer on low heat for 15 minutes. Then remove from heat, fluff with a fork, and let steam open.

2. 2.

   Meanwhile, peel, wash, and dice the sweet potatoes. Peel and finely chop the onions and garlic. Heat oil in a pan. Add the sweet potatoes, onions, and garlic and fry in medium heat for 5 minutes, stirring occasionally.

3. 3.

   Rinse and drain the kidney beans. Add them to the pan and season with cumin, cayenne pepper, cinnamon, and chili flakes. Add 100 ml of water, stir, and simmer for another 5-8 minutes on low heat.

4. 4.

   In the meantime, halve the avocado, remove the pit, scoop out the flesh, and slice it. Wash the blueberries and cherry tomatoes, halving the cherry tomatoes. Wash, dry, and roughly chop the parsley. Arrange the braised sweet potatoes on a plate and garnish with rice, avocado, berries, tomatoes, and parsley.