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1640 kcal
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Grasa: 37,73g | Prot: 81,53g | Carbh: 234,86g.
Cena: Ina Paarman's Chicken Flavour Stock Powder, Jalapeno Peppers , Yellow Sweet Peppers, Yellow Sweet Peppers, Tomatoes, Pineapple, Cucumber (with Peel), Health Connection Wholefoods Pea Mince (Meat Substitute), Pick N Pay Low Fat Cottage Cheese Chives (Chunky), Old El Paso Spice Mix for Beef Tacos, Rhodes Chopped & Peeled Tomatoes, Ghee, McCain Garden Peas, Red Onions, Sea Salt, Sweet Potato, Garlic, Black Pepper . Pasa Bocas / Otros: Just Popcorn Sea Salt & Black Pepper Flavour Popcorn, Honey , Wazoogles Superfood Smooth Peanut Butter Dark Roast, Afrikoa 80% Sugar Free Almond Chocolate, Buttanutt Macadamia Milk, Absolute Organix Organic Coconut Blossom Sugar, Douwe Egberts 100% Pure Instant Coffee, Oranges, Bananas, Nature's Whey, Maltabella, Water, Salt. más...
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 Comentarios
This looks delish! Recipe please!
12 sep. 23 por el miembro: Vine@
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this looks amazing! please tell us how you made this
12 sep. 23 por el miembro: fresh@summer
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It was more of a chilli and less savoury mince but still tasty.
Sauteed onions, garlic, chillies, and bell pepper until soft.
Add spices (I used smoked Paprika and a taco spice blend I was trying out) and toast until fragrant.
Added cubed sweet potatoes along with canned tomatoes (chopped & peeled) and little extra water as necessary and let it cook until the potatoes were partially cooked.
Then I added mince (I used a vegetarian mince made from peas, but if using beef/chicken/whatever mince, it'd probably best to add this after sautéing the onions.
I also add salt & pepper near the end of cooking to avoid over seasoning.
When sweet potatoes were tender, I added frozen peas and allowed them to thaw a bit and took off the heat to warm through without overcooking.
Garnished with chopped coriander and served with some cottage cheese.
I'm sure this can work with whatever vegetables on hand.
13 sep. 23 por el miembro: NellyMQ
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13 sep. 23 por el miembro: Sharonmeiring
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13 sep. 23 por el miembro: Intentionalreny
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wow...looks amazing...thanks for sharing the recipe...will definitely try it out
18 sep. 23 por el miembro: aboutlvg
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