I’ve had the Sweet Potato Jambalaya at Harvester a couple of times now and it is really tasty.
That’s the Harvester’s version on the left, with mine on the right.
Here is my take on the dish. It didn’t actually taste a million miles away from the real thing!
Jambalaya
A warming, filling rice dish packed with speed veg and protein rich beans. Syn Free, Vegan
Ingredients
- 1 large sweet potato
- 1 onion
- 1 red pepper
- 175 g fresh okra
- 130 g baby corn
- 3 sticks celery
- 1 carton passata
- 1 cup rice
- 2 stock cubes
- 1 tin black beans drained and rinsed
- 2 tsp paprika
- 1 tsp mild chili powder
- 1 tsp ground turmeric
- 1 tsp cajun spice mix
- 1/2 tsp cayenne pepper
- 1 tsp dried coriander leaf
- 1 tsp dried oregano
- salt and pepper
Instructions
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Peel and dice the sweet potato.
Dice the onion and red pepper.
Top and tail the okra, cut it into pieces about 1.5cm thick and give it a good rinse.
Cut the baby sweetcorn into pieces about 2cm long.
Cut the celery sticks into pieces about 1cm long.
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Add all the vegetables to a large, non-stick pan with either fry lite or about a cup of water and heat until it starts to soften, stirring regularly.
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Add the stock cubes (crumbled) and spices, stirring well to ensure all the veg is coated.
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Pour over the passata and add the rice along with about a 750ml of water. Bring everything to the boil.
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Cover and bring down the heat. Leave to simmer for at least 20 minutes, or until all the rice is soft and most of the liquid has been absorbed. If it sticks or starts to look too dry, add a little more water.
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Once the rice has softened and most of the liquid absorbed, add the black beans and stir through to heat up.
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Serve in large bowls with an optional squeeze of lime juice or a few chunks of feta cheese thrown on the top (don't forget to syn these!)