Bake a bunch of sweet potatoes, prepare a bunch of different add-ins (or only one - you choose) and let everyone fill their own! Easy peasy lemon squeeze!

Baked sweet potato with quinoa chickpea salad and kale sauce

4 portioner

Ingredients

4 sweet potatoes

2 tsp rapeseed oil

Quinoa and chickpea salad

1 dl white quinoa, uncooked

1 package (about 230 grams drained weight) pre cooked chickpeas

2 handfuls of mixed leafy greens

1 handful of fresh herbs

100 grams red cabbage, finely sliced

flakey salt and freshly ground black pepper

Kale dressing

100 grams frozen kale, thawed

1 dl / 0.8 cups almonds, soaked for 1 hour

1/2 garlic clove

1/2 dl / 0.2 cups water

1 Tbsp apple cider vinegar

flakey salt and freshly ground black pepper

For serving

Almond yoghurt, or your favourite plant based yoghurt

fresh oregano

Za’atar (a middle eastern spice mix made of sesame seeds, sumac and dried herbs)

How to

Pre heat the oven to 175°C / 350°F.

Scrub the potatoes. Brush with oil and put on a baking tray. Cut a cross on top of all the potatoes. Bake in the middle of the oven for about 45-60 minutes, until the potatoes are really soft. Remove from oven.

Cook the quinoa according to instructions on the packaging. Let cool. Rinse and drain the chickpeas. Toss the ingredients for the salad together. Salt and pepper to taste.

Mix all the ingredients for the dressing. Salt and pepper to taste.

Squeeze the potatoes so they open in the middle. Serve the sweet potatoes stuffed with salad, drizzled with kale dressing, almond yoghurt and Za’atar. Garnish with fresh oregano!