One-Pan Quinoa Stir-Fry with Harissa Dip
20 min
Vegan
23588
For 2 Portions
160 g
kidney beans, canned
140 g
quinoa
100 g
vegan skyr
10 g
harissa
1
chili pepper
1
red bell pepper
2/3
sweet potato
500 ml
vegetable broth
1 tbsp
olive oil
1 clove(s)
garlic
1 tsp
paprika powder, sweet
1 tsp
oregano, dried
1/2 tsp
cumin, ground
salt
pepper
1. All set?
2. Peel and quarter sweet potato lengthwise. Then cut into bite-sized pieces.
3. Wash bell pepper, deseed, and dice into chunks.