Stuffed Sweet Potatoes


Servings: 2         Time: 45 minutes         Difficulty: easy

This vegan kumpir-style dish is a perfect dinner for mild summer or spring nights. Originally we wanted to prepare this dish with a regular potato, but as the supermarket did not have large enough one we went for the sweet potato option. They tend to be a bit larger which is exactly what you want for this dish. And also: we discovered a new variety of this meal. Enjoy!

Ingredients

Potatoes and toppings

  • 4 medium-large sweet potatoes, washed and scrubbed
  • 1 cup arugula
  • 1 cup red cabbage

For the chickpeas

  • 1 can chickpeas, rinsed and drained
  • 1 tsp. extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder

For the asparagus

  • 500g asparagus spears, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper

For the spinach-avocado pesto

  • 1 mashed avocado
  • 1 hand full of fresh spinach
  • 1 tablespoon tahini paste
  • 2 tablespoons lemon juice
  • 2 tablespoons sunflower seeds
  • A bit extra-virgin olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

Directions: 

  1. Pre-heat your oven to 200 degrees Celsius (400 degrees Fahrenheit)
  2. Prick the sweet potatoes all over with a fork and place them on a baking sheet. Bake them in the pre-heated oven for around 50 minutes (it depends on the size of your potatoes). They are perfect when they are soft enough to be easily pierced with your fork. Set them aside under a cover,  to keep them warm.
  3. Meanwhile, wash the chickpeas with lots of water in a colander and spread them out onto a kitchen towel. Transfer the dried chickpeas to a bowl, drizzle with the olive oil, sprinkle with the salt, cumin and chili powder and mix everything. Roast the chickpeas on a baking sheet in the  pre-heated oven for 20 minutes, stirring them once half way (after 10 minutes). Remove from the oven and set aside.
  4. Meanwhile, do the same with the asparagus and roast it in your pre-heated oven for 10 minutes.
  5. To make the pesto, add all of the ingredients in a food processor or blender and mix until well combined and smooth.
  6. To serve the sweet potatoes, slice them carefully open, but do not cut them completely in half (you want the bottom to remain intact), and gently pry them apart. In the center you have now some space for the asparagus, arugula and chickpeas. Garnish with the pesto and it´s ready to eat!

 

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