Summary

Ingredients

• 6 medium vine tomato (s)
• 1 medium sweet potato (s), approx. 350 g
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 1 pepper (s), orange
• 2 medium onion (s), red
• 4 garlic clove (s)
• 2 spring onion (s)
• 2 tablespoon, heaped tomato paste
• 250 g beans, white, out the jar
• 1 teaspoon cayenne pepper
• 1 teaspoon, heaped paprika powder, smoked
• 1 teaspoon, leveled cumin powder
• 1 lemon (s), juice it
• 1 tablespoon sugar
• salt and pepper
• Cayenne pepper
• 2 cups rice
• Yogurt or soy yogurt, optional

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Instructions

1. Clean the peppers and cut off 1/3 of each pepper and put aside. Remove the seeds from the remaining peppers and tear the pods into bite-sized pieces in a preheated grill pan without oil and fry for 4 minutes over high heat.
2. In the meantime, peel the sweet potato and cut into bite-sized pieces.
3. In a second pan, heat the paprika powder, cumin powder and a little olive oil to make the spice mixture darker. Then put the sweet potato in the pan, mix with the spices and fry for 3 minutes (reduce heat). Put the peppers in the pan and toss. Peel the onions and garlic and cut into crescents about 1 mm thick and add to the pan, then toss again.
4. Wash the tomatoes.
5. Halve five tomatoes, place them on the cut surface in the grill pan and grill for 2 minutes.
6. Drain the beans and add to the vegetables. Fill the can or glass 1.5 times with water and add to the vegetables. Put the tomatoes and tomato paste in the pan and reduce over medium heat. Season everything with salt, pepper, sugar and cayenne pepper.
7. Cook the rice until al dente according to the instructions on the packet.
8. Quarter and core the last tomato and cut into small cubes about 5 x 5 mm with the pepper thirds. Wash the spring onions and cut into rings. Halve the lemon and mix the juice with paprika, tomatoes, spring onions, salt, pepper and a little oil to a salsa.
9. When the rice is ready, serve everything - optionally with a little yoghurt.