Oriental Stuffed Sweet Potato

Oriental Stuffed Sweet Potato

Enjoy our vegetarian recipe Oriental Stuffed Sweet Potato by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories3312 kJ (791 kcal)
Protein21 g
Fat20 g
Carbohydrates117 g
Fiber20 g

Utensils:

cutting board, fork, colander, plate, chef's knife, Paper Towel, Spoon, bowl, oven, tin foil, baking tray, parchment paper

Recipe instructions:

1

Preheat the oven to 400 °F. Rinse and dry the sweet potatoes. Pierce with a fork, place on a lined baking tray, drizzle with oil and rub the oil onto the flesh. Season with salt and bake for approx. 80 minutes.

  • 1 Sweet potato (~ 12.3 oz)
    1 Sweet potato (~ 12.3 oz)
  • 1 tsp Olive oil
    1 tsp Olive oil
  • Salt
    Salt
2

Wash and drain the chickpeas. Coarsely chop the onion and halve the cherry tomatoes. Put everything into a bowl.

  • 2⁄3 cup Chickpeas, canned
    2⁄3 cup Chickpeas, canned
  • ½ Onion, red (~ 1.5 oz)
    ½ Onion, red (~ 1.5 oz)
  • 2.6 oz Cherry tomatoes
    2.6 oz Cherry tomatoes
3

Add all ingredients into the bowl.

  • 1 tsp Olive oil
    1 tsp Olive oil
  • 1 ⁠½ tsp Natural peanut butter
    1 ⁠½ tsp Natural peanut butter
  • 1 pinch of Crushed pepper
    1 pinch of Crushed pepper
  • ½ tsp Curry powder
    ½ tsp Curry powder
  • ½ tsp Turmeric, ground
    ½ tsp Turmeric, ground
  • ½ tsp Sweet paprika, ground
    ½ tsp Sweet paprika, ground
4

Add salt, pepper and water and mix.

  • Salt
    Salt
  • Black pepper
    Black pepper
  • 2 Tbsp Water
    2 Tbsp Water
5

Approx. 20 minutes before the end of baking time, add the vegetables to the baking tray.

    6

    Finely chop the green onion and mix with yogurt, lemon juice until creamy. Season with salt and pepper.

    • ½ Green onion (~ 0.6 oz)
      ½ Green onion (~ 0.6 oz)
    • 1⁄3 cup Low fat yogurt
      1⁄3 cup Low fat yogurt
    • ½ Lemon (~ 1 oz)
      ½ Lemon (~ 1 oz)
    • Salt
      Salt
    • Black pepper
      Black pepper
    7

    Finely chop the cilantro and cut the chili into rings.

    • 2 twigs of Cilantro, fresh or frozen (~ 1 tsp)
      2 twigs of Cilantro, fresh or frozen (~ 1 tsp)
    • ½ Chili pepper (~ 0.1 oz)
      ½ Chili pepper (~ 0.1 oz)
    8

    Take the sweet potatoes out of the oven. Carefully place them on a plate, cut them open lengthwise, stuff with the chickpea-veggie mix the, drizzle with the yogurt sauce and top with the chili and cilantro.

      9

      Enjoy your meal!