NUTRITION

SERVINGS

INGREDIENTS

0.33 cup Soja granulat

1 cup Vegetable broth

1 tbsp Olive oil

1 medium Sweet potato

0.5 cup Black beans

1 cup Kale

0.5 medium Yellow onion

2 cloves Garlic

1 tbsp Tamari

1 tsp Smoked paprika

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place the soja granulat in a heat-proof bowl and pour the hot vegetable broth over it, letting it soak for 10 minutes until fully rehydrated.

• 2

  Drain the soja granulat through a fine-mesh sieve and press firmly with a spoon to remove as much excess liquid as possible.

• 3

  Peel and dice the sweet potato into small 1/2-inch cubes to ensure even and quick cooking in the skillet.

• 4

  Heat the olive oil in a large skillet over medium heat and sauté the sweet potatoes for 8-10 minutes until they are softened and slightly browned.

• 5

  Add the diced yellow onion and minced garlic to the skillet, cooking for another 3 minutes until the onion is translucent and fragrant.

• 6

  Stir in the rehydrated soja granulat, increasing the heat slightly to develop a crispy texture on the edges for about 5 minutes.

• 7

  Add the black beans, chopped kale, tamari, smoked paprika, and dried rosemary to the pan.

• 8

  Season with sea salt and black pepper, then sauté for 3-4 minutes until the kale is wilted and the entire meal is thoroughly heated through.