1. Prepare:
Cook the rice according to package instructions. Dice the sweet potato and carrots (1–2 cm). Slice the celery stalks (0.5–1 cm).
2. Sauté:
Heat oil in a large skillet. Sauté celery and carrots for about 5 minutes until slightly browned. Add the sweet potato cubes.
3. Simmer:
Add enough water to nearly cover the vegetables. Stir in 2 tbsp of your homemade BBQ sauce (or ketchup). Simmer over medium heat for 12–15 minutes until the sweet potatoes are tender.
4. Finish:
Mash a few sweet potato cubes with a fork to thicken the sauce. Season with salt, pepper, and a pinch of cayenne. Serve over rice.
Nutritional Information (approx. per serving):
- Calories: 395 kcal
- Carbohydrates: 78 g
- Protein: 6.5 g
- Fat: 6 g
