- 1 medium onion, peeled, chopped
- 3 pcs colourful bell pepper, chopped
- 1 big aubergine/ egg plant, chopped
- 1 small head savoy cabbage, chopped
- 1 zucchini, chopped
- 1/4 lb shiitake mushroom, chopped
- 3 medium sweet potato, washed and chopped (not peeled)
- 1 lb leftover chicken or fresh chicken breast, chopped into small pieces
- salt to taste
- 1 Tbsp chili lime spice (mine is not hot)
- 1 Tbsp paprika
- 1 tsp garlic powder
Instructions
- After peeling and chopping the onion, put it into a pot and start sautee it on low heat.
- Chop the bell pepper, aubergine/egg plant, mushroom, savoy cabbage, zucchini, sweet potato, and put them into the pot.
- Chop the chicken into small pieces and put it into the pot.
- Add the salt and spices.
- Stir everything, then cover with a lid.
- Cook it as long as the sweet potato becomes soft.
- The family had it with quinoa-rice mix, I had it with bok choy and caperberry.
