west-african

Cape Verdean Tuna and Sweet Potato Stew

Name: Cape Verdean Tuna and Sweet Potato Stew
Yield: 1 serving
Cuisine: west-african
Ingredients: 138 g canned tuna in olive oil, drained; 240 g sweet potato, peeled and cubed; 83 g onion, chopped; 129 g tomato, diced; 17 g tomato paste; 23 g green olives, sliced; 6 g vegetable oil; 2 g paprika; 5 g garlic, minced; 9 g lemon juice

This simmered dish pairs sweet potato, peeled and cubed with onion, chopped, tomato, diced and tomato paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

42 g Protein

69 g Carbohydrates

24 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

138g canned tuna in olive oil, drained 276 kcal
240g sweet potato, peeled and cubed 206 kcal
83g onion, chopped 33 kcal
129g tomato, diced 23 kcal
17g tomato paste 14 kcal
23g green olives, sliced 33 kcal
6g vegetable oil 53 kcal
2g paprika 6 kcal
5g garlic, minced 7 kcal
9g lemon juice 3 kcal

Cooking instructions

onion
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add onion and cook 4 minutes until translucent.
tomatotomato pastepaprikagarlic
Stir in garlic and tomato paste; cook 30 seconds. Add diced tomato and paprika; simmer 3 minutes.
sweet potato
Add sweet potato cubes, water, and a pinch of salt. Cover and simmer 12 to 15 minutes until the sweet potato is tender.
canned tuna in olive oil
Stir in the tuna and olives. Simmer uncovered 2 to 3 minutes to warm through and lightly thicken the broth.
lemon juice
Finish with lemon juice and black pepper. Taste and adjust salt.
Serve hot as a hearty stew.