Enjoy our vegan recipe Oriental Stuffed Sweet Potato by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||3317 kJ (792 kcal)|
cutting board, colander, plate, chef's knife, Spoon, Paper Towel, bowl, fork, oven, tin foil, baking tray, parchment paper
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.
Wash and drain the chickpeas. Coarsely chop the onion and halve the cherry tomatoes. Put everything into a bowl.
Add all ingredients into the bowl.
Add salt, pepper and water and mix.
Approx. 20 minutes before the end of baking time, add the vegetables to the baking tray.
Finely chop the green onion and mix with yogurt, lemon juice until creamy. Season with salt and pepper.
Finely chop the cilantro and cut the chili into rings.
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.
Enjoy your meal!