Stuffed sweet potato
AuthorZjefCategoryMain dishDifficultyBeginnerDo you know those dishes that you could eat every week? This is one of them. You can put this recipe on the table in no time. Even though the sweet potato needs some time in the oven, you don't have to put much effort into this. Moreover, you can find the ingredients in every supermarket for next to nothing. And yet there is also something festive about this meal. The first time I served this to my friends, they immediately asked me for the recipe. To be honest, I had never made a recipe for it. It's actually so simple that next time you will probably also cook this one without a recipe.
I used to make this stuffed sweet potato with vegan mayonnaise. And then I discovered the combination of yoghurt and tahini. The fresh taste of the yoghurt goes along really well with the earthy touch of the tahini. And when you mix them, you get a thick, protein-rich cream. This is because the fibres in the tahini absorb the moisture from the yoghurt and expand. Magical! However, there is a lot of difference in tahini: normally it should be light-coloured, creamy and soft with a nutty taste. Bad tahini is often dark-coloured, bone-dry and bitter due to the poor quality of the sesame seeds or because they were roasted for too long during the production process. So a good tahini really does make a difference.
The baked chickpeas are also a game-changer. Chicken seasoning is so underrated. If you don't have any at home, replace it with equal parts curry powder and paprika powder. This spice mixture does not only flavour chicken: it also does so with chickpeas. A versatile topping that can lift many dishes to a higher level. Make sure you give it a try!
Ingredients
Directions
Scrub the sweet potatoes clean and place them unpeeled in an oven dish. Rub them with oil and put them in the oven at 200°C / 400°F. Depending on the size, it should take about 45 to 60 minutes before they are cooked. You can test this by sticking a knife into them: does it go through easily? Then they are done!
In the mean time, bake the chickpeas in a pan over medium heat with a little oil and chicken seasoning until they they brown slightly and become a little crunchy.
Cut the red bell pepper into small cubes.
Mix the tahini with the soy yoghurt. This will thicken as the fibres in the tahini absorb the moisture from the yoghurt and expand. Season to taste with salt and pepper.
When the sweet potato is baked, cut it in half lengthwise. Fill with the tahini yoghurt sauce, diced red bell pepper and baked chickpeas. You could also add some fresh cilantro or finely chopped spring onions to top it all off. Do you like it spicy? Then add some sriracha chilli sauce. Bon appétit!
Ingredients
Directions
Scrub the sweet potatoes clean and place them unpeeled in an oven dish. Rub them with oil and put them in the oven at 200°C / 400°F. Depending on the size, it should take about 45 to 60 minutes before they are cooked. You can test this by sticking a knife into them: does it go through easily? Then they are done!
In the mean time, bake the chickpeas in a pan over medium heat with a little oil and chicken seasoning until they they brown slightly and become a little crunchy.
Cut the red bell pepper into small cubes.
Mix the tahini with the soy yoghurt. This will thicken as the fibres in the tahini absorb the moisture from the yoghurt and expand. Season to taste with salt and pepper.
When the sweet potato is baked, cut it in half lengthwise. Fill with the tahini yoghurt sauce, diced red bell pepper and baked chickpeas. You could also add some fresh cilantro or finely chopped spring onions to top it all off. Do you like it spicy? Then add some sriracha chilli sauce. Bon appétit!