Roast sweet potatoes stuffed with ajvar sauce | ajvar.com

Roast sweet potatoes stuffed with ajvar sauce

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February 22, 2018

The sweet potato is a very practical food. It can be cooked, baked and stuffed in many ways. Its taste is delicate taste and most resembles the muscat pumpkin, whereas its texture is dry and gentle. It is prepared incredibly quickly, much faster than ordinary potatoes and makes a very tasty and healthy base for both salty and sweet dishes.
Roast sweet potatoes or batatas do not have a lot of calories but are instead full of good nutrients that your body will be grateful for, like vitamins A and B, fiber and potassium. To this dish we have also added chickpeas, another superfood, which is an excellent gluten-free source of proteins and vegetable fiber, vitamin K, iron, magnesium and many other healthy ingredients. In addition, cooked tomato and ajvar sauce contains powerful antioxidants, few calories and many, many good flavors.
So, apart from being extremely healthy and light, this dish is a genuine gourmet snack bursting from juicy, scented, seductive aromas. Try it - we are sure you will enjoy as much as we did.

  • Prep: 20 mins
  • Cook: 45 mins
  • Yields: 2-4 plates

Ingredients

- 1 large sweet potato

- half an onion

- half a red onion

- 2 teaspoons crushed red peppers

- 6 tablespoons ajvar

- 200g cooked chickpeas

- half teaspoon turmeric powder

- fresh mint to taste

- 1 lime

- salt to taste

- 1-2 tablespoon oil

Directions

Wash thoroughly and dry the potato, stab it all over the surface with a fork and cut in halves. Wrap in foil and bake in the oven at 180C for about 30 to 40 minutes, depending on the size.

While the potatoes are cooking, prepare the ajvar filling:

Fry finely sliced onions in a little oil with a pinch of salt and 1 teaspoon of pepper. Once the onions become transparent, add ajvar, stir and stew briefly for the sauce to blend properly.

Season chickpeas with salt, roll in a teaspoon of pepper and turmeric powder, and toast briefly on the pan with a little oil.

Fill roast potatoes with ajvar sauce, sprinkle with chickpeas, finely chopped fresh mint and lime juice. Serve with grilled vegetables or as a side dish to roast red meat.

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