2 servings
Ingredients: 250-500 grams (sweet) potato (peeled), 1 (red) onion (peel removed and finely chopped), 1-2 cloves of garlic (peel removed and finely chopped), 1 pack of vegan chicken pieces (160 grams), 6 sun-dried tomatoes (finely chopped), 250 grams of (curly) endive (washed and finely chopped), 2 teaspoon smoked paprika powder, 1-2 teaspoon gold syrup (agave is also possible), 2 tbsp sunflower seeds, 1 teaspoon (coconut) oil, salt and pepper to taste.
Step 1
Boil the (sweet) potato until al dente.
Step 2
Take a large pan and place it on the fire. Add 1 teaspoon of (coconut) oil. Fry the onion and garlic for about 3 minutes.
Step 3
Add the vegan chicken pieces and fry briefly. You can put the sun-dried tomatoes, smoked paprika powder, sunflower seeds and syrup gold in the pan and fry briefly. Taste to see if it suits your taste. Otherwise, add some Himalayan salt and black pepper. Could it be a little sweeter? Then you add some syrup gold (or agave).
Step 4
Drain the (sweet) potatoes and mash them finely with a fork. Add the puree to the vegan chicken mixture. Stir carefully and also add the raw (curly) endive.
Step 5
Divide the mash over two plates. Also delicious with some white tahini on top!
Step 6
Would you like to take your stew with you? Then let it cool down thoroughly first. Then spread it into your boho tiffin and finish.