Spicy sweet potatoes

I've been having a relaxing weekend so far, and tomorrow it's still a public holiday so that I can relax some more. Yesterday we went on a stroll in the botanical gardens and spotted some cute moorhen chicks swimming around in a lake full of yellow water lilies. It was a nice weather too, not too hot just nice and sunny. Today I want to go to the seaside a little bit, so we will soon head to that direction. It only takes about 10 minutes to walk there from our place. What have you been up to this weekend?

I made this vegan spicy mix with roasted sweet potatoes, black eyed peas, sweetcorn, tomatoes, carrots, brown rice and spices. It was just a creative dish using what was available, but it turned out quite nice.

Spicy sweet potatoes

Ingredients

2 sweet potatoes

Vegetable oil

4 tomatoes

2 carrots

1 onion

2 garlic cloves

1 chilli

1 cup black eyed peas

1 can sweetcorn

Salt

Ground black pepper

Smoked paprika

Ground cumin

Ground coriander

Tomato purée

½ cup brown rice

Method

Peel and cut the sweet potatoes into cubes. Coat them with vegetable oil, salt and smoked paprika and roast in the oven.

Chop the onion, tomatoes, carrots, garlic and chilli and start heating them in a pan.

Once they are softened, add the black eyed peas and sweetcord, and season to taste.

Cook the rice separately and add it to the mix once done.

Let the flavours blend and enjoy.

Your VegHog