Baked sweet potato with vegetables
Origin of the recipe
Sweet potatoes are very distantly related to the common potato. They are a beautiful flowering vine native to tropical South America that produces edible tubers. Orange and yellow varieties contain more carotene than carrots, while purple-fleshed sweet potatoes are rich in antioxidants. They are not only tasty and nutritious, but also a healthy root vegetable. Try baked sweet potatoes stuffed with vegetables and chickpeas.
What do you need for cooking?
Ingredients
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Sweet potato
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Garlic
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Cherry tomatoes
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Chickpeas
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Spinach
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Salt and pepper
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Ground cumin
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Smoked paprika
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Red onion
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Salt
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Lemon juice
Kitchen utensils
- Knife
- Board
- Pan
- shoulder blade
- Fork
- Baking dish
Step-by-step recipe
Step 1:
Prick the sweet potatoes with a fork, place in a baking dish and bake in an oven preheated to 200 degrees Celsius for 40 minutes.
Step 2:
Chop two large cloves of garlic with a knife.
Step 3:
Saute garlic in olive oil over medium heat.
Step 4:
Cut the cherry tomatoes into quarters and add them to the pan with the garlic.
Step 5:
Cut half a red onion into thin half rings, rub with salt and lemon juice and set aside.
Step 6:
Add 400g of chickpeas and two large handfuls of spinach to the pan with the tomatoes and garlic. Sauté until the spinach has wilted.
Step 7:
Add pepper and salt to taste, a teaspoon of ground cumin, a teaspoon of smoked paprika and mix thoroughly.
Step 8:
Cut the baked sweet potato lengthwise, but not all the way through, so that it can be opened up.
Step 9:
Fill the resulting gaps in the sweet potatoes with the prepared vegetable filling.
Step 10:
Top the sweet potatoes with pickled red onion, drizzle with tahini sauce and serve.
Cooking tips
Don't forget to stir the vegetables in the pan to prevent them from burning.
Tahini sauce is a vegan sauce made from ground white sesame seeds mixed with lemon juice and olive oil. You can make it yourself or buy it pre-made.
