Sweet Potato Stuffed with Vegetables

Since sweet potatoes are quite sweet, they pair well with savory additions like bacon, feta cheese, olives, sun-dried tomatoes, etc. We decided to go for a meatless version, and alongside the savory ingredients, we also used fresh arugula, avocado, and crunchy sprouts. The result is outstanding!

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Sweet potato

  • 1 handful Arugula

  • 2 piece Avocado, fresh

  • pieces Salt, table

  • 2 spoons Parsley, fresh

  • pieces Tomato, dried

  • pieces Olives, green, in brine

  • pieces Sprouts, wheat

  • pieces Salt, table

  • pieces Oil, olive

Steps

  1. Preheat the oven to 220 degrees Celsius. Thoroughly wash the sweet potatoes and scrub them if necessary. Dry the tubers and coat them with oil, then pierce them several times with a fork. Arrange them on a rack and bake in the preheated oven for about 45 minutes (baking time depends on the size of the tubers). To check if the sweet potatoes are done, insert a narrow knife into them - if it goes through easily, they are baked.

  2. While the sweet potatoes are baking, prepare the other ingredients. Clean, wash, and dry the arugula. Mash the avocado flesh in a bowl with a fork, season with salt and lemon juice, and mix with chopped parsley. Cut the olives and sun-dried tomatoes into pieces.

  3. Once the sweet potatoes are baked, carefully cut them almost in half and stuff them with arugula, sun-dried tomatoes, olives, avocado spread, and sprouts. Drizzle the stuffed sweet potatoes with olive oil, plate them, and serve.

Nutrition Information (Per 100g)

  • Calories: 171.79 kcal
  • Fat: 10.36 g
    • Saturated Fat: 1.43 g
  • Carbohydrates: 17.5 g
    • Sugars: 7.86 g
  • Protein: 4.29 g
  • Fiber: 6.79 g