Sweet Potato Roti

If you love sweet potato as much as I do you're going to like this dish!

This roti is great to prep and heat up later.

Blocks

Gluten free

Ingredients

Dice the chicken and add half of the olive oil and some masala spices. Let sit for a while.
Dice the onions, the bell pepper and the kousenband.
Cook the onions in the other half of the olive oil and some garlic (paste) until transparent.
Add the chicken pieces and cook until golden brown.
Chop the sweet potato in small pieces (about a centimeter) and add to the pan. Let it cook for a bit.
Add half a chicken stock cube to the pan and water. The sweet potato should be in the water but not completely covered.
Add a bit more masala spices and some salt and pepper.
Let cook for about 15 minutes until the sweet potato is almost soft. Stir frequently.
In the mean time: cook the kousenband in water for about 15 minutes as well.
Add the bell pepper to the roti pan and mix. Cook some more for about 5-10 minutes. Depending how soft you like the bell pepper to be.
Cook everything at least until the liquid is absorbed. If it gets dry too soon you can add a bit of water.
Drain the kousenband and add it to the roti pan. Mix everything together.
Eat with a cooked egg and half a roti bread.

This is a really great recipe to make lots of blocks of and heat up later.
Some stores sell kousenband pieces so you don't have to chop them.
If you can't find kousenband you could also use 156 grams of green beans. (or less and add more sweet potato).
When boiled eggs or not your thing (in my case) you can replace it with an extra block of chicken.
When you're eating smaller portions (less blocks) you can leave the roti bread out and add more sweet potato (vegetables).