1 serving
Ingredients: 250 grams sweet potato (raw and scrubbed clean), 200 grams Savoy cabbage (roughly chopped), 50 grams kale, ½ small red onion (finely chopped), ½ tbsp tamari, ½ tbsp soy paste, pumpkin-sunflower seeds (optional), 3 sun-dried tomatoes ( finely chopped) and some black pepper to taste.
Step 1
Cut the sweet potato into large pieces and cook until al dente for about 20 minutes.
Step 2
Take a large (wok) pan and add a dash of water together with the soy paste. Add the finely chopped onion and fry briefly.
Step 3
Add the sun-dried tomatoes and savoy cabbage and fry briefly. Turn the heat down.
Step 4
Drain the sweet potato and mash it finely with a potato masher.
Step 5
Add the sweet potato to the Savoy cabbage and stir well. Finally, add the kale and tamari. Mix well and season with some black pepper if necessary.
Step 6
Transfer your stew to a plate or into your boho tiffin. Finish it off with some sunflower or pumpkin seeds. Would you like to take your stew with you? Then let it cool down thoroughly before sealing the boho tiffin.