Loaded Sweet Potato

This is the perfect recipe for the times you don't want to spend a long time in the kitchen, but you do want something super delicious. It takes some waiting time, but it's definitely worth it!
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Course
Cuisine Fusion
Servings 1 serving

Equipment

  • Oven

Ingredients
  

  • 1 big sweet potato
  • 60 g kidney beans
  • 1/2 tomato
  • t tsp tahini
  • 1 tsp lemon juice
  • 1/4 cucumber
  • 1/4 red onion shredded
  • 1 clove of garlic
  • 5 g parsley
  • 35 g vegan créme fraiche
  • 1/4 bell pepper
  • 1/2 (rawit) pepper
  • 1/8 tsp smoked bell pepper powder
  • 1/4 tsp cumin seed
  • Salt
  • Pepper
  • 1/2 tbsp olive oil

Instructions
 

  • Cut the sweet potato in half.
  • Put the olive oil and some salt on the sweet potato.
  • Put this in the oven on 230 degrees Celcius for 45 minutes.
  • Cut the cucumber, half of the onion, parsely, tomato and half of the garlic to make the salad.
  • Add the tahini, lemon juice, olive oil, pepper and salt to the salad.
  • Bake the kidney beans for a few minutes.
  • Add the smoked bell pepper powder, cumin seed, peppers, rest of the onion, bell pepper and rest of the garlic to the kidney beans and bake for 2 minutes.
  • Serve the sweet potato with the bean mixture, salad and créme fraiche.
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