Stuffed sweet potato
with sun-dried tomatoes, chickpeas and spinach
Sweet potato lovers can't miss this recipe! Filling, balanced and full of flavour, this sweet potato stuffed with sun-dried tomatoes will win your heart.
celery, soya, sesame
Cayenne pepper powder
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 180 degrees.
Wash all the vegetables. Cut the sweet potato in half and season it to taste. Drizzle each half with oil and wrap them seperately in aluminium foil. Bake the sweet potato in the oven for half an hour with the skin side down. Check with a knife if the centre of the sweet potato is soft. If necessary, let it cook longer. Remove from the oven and set aside.
Rinse the quinoa for a few minutes under running water. Cook the quinoa in a pot with plenty of water for 11 minutes.
Cut the onion into small pieces and the spinach into strips. Drain the liquid from the chickpeas and rinse them under water. Cut the sun-dried tomatoes into strips. Dissolve the vegetable broth in 250ml of hot water.
Heat a tablespoon of oil in a pan and cook the onion for 3 minutes until it starts to brown. Add the spinach. If it doesn't fit all at once, add it a little at a time. Once the spinach has reduced its volume by half, add the thyme, dill, half of the garlic powder and the vegetable broth. Let it cook for 5 to 8 minutes and season to taste. Add the chickpeas, quinoa and sun-dried tomatoes. Let it cook for another 5 minutes until the liquid has completely evaporated.
For the dressing: mix the tahini with the juice of 1 lemon, 2 tablespoons of water, the cayenne pepper and the remaining garlic powder. Beat it with a fork until everything is well-mixed.