Main courses

Brazilian sweet potato nut gratin

Name: Brazilian sweet potato nut gratin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 200 g Rapunzel black beans; 1 red onion, diced; 2 tbsp Rapunzel olive oil, extra virgin; 1/2 paprika, diced; 1 tsp Atlantic sea salt fine; 1 pinch of pepper; 1 pinch of chili to taste; 100 ml of water; 2 medium sweet potatoes, cut into thin slices; 1 red onion, diced; 2 tbsp Rapunzel olive oil, extra virgin; 1 pinch of Atlantic sea salt fine; 1 tsp Rapunzel vegetable bouillon without yeast; 125 g Rapunzel Mixed nut butter 4 nuts; 250 ml of orange juice

50 Min.

Only 1 portion

Vegan

Info

Perptime 20 Min.
Baketime 30 Min.
Soaktime 720 Min.

Ingredients

Portions

200 g Black beans
1 red onion, diced
2 Olive oil extra virgin
1 paprika, diced
1 tsp Atlantic sea salt fine
1 pinch of pepper
1 pinch of chili to taste
100 ml of water
2 medium sweet potatoes, cut into thin slices
1 red onion, diced
2 Olive oil extra virgin
1 pinch of Atlantic sea salt fine
1 tsp Rapunzel vegetable bouillon without yeast
125 g Rapunzel Mixed nut butter 4 nuts
250 ml of orange juice

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Prepare beans according to package instructions. Briefly fry the onion cubes in olive oil over medium heat. Add the boiled beans, the diced capsicum, spices and fry gently. Add water and simmer for about 10 minutes.

For the sauce, sauté the onion in olive oil briefly and add spices. Stir in the mash and heat over low heat. Add orange juice, mix well and simmer briefly. Fry the sweet potato slices carefully in a pan.

After that put the sweet potato slices in a circle in a casserole dish. Spread the black beans on top and cover with half of the orange and nut sauce. Lay out a new layer of faned sweet potato slices and cover with the other half of the orange and nut sauce. Bake the gratin at 160 °C for about 30 minutes.

USED RAPUNZEL PRODUCTS

Mixed nut butter

Black beans

Olive oil extra virgin