Hello my friends!!
Before falling deep into chocolate with Easter celebrations at the end of the week, let’s have a healthy and yummy dish!
Here is my roasted sweet potato!
Roasted sweet Potato
- 1 sweet potato ( approx 400 g)
- 3 tbsp olive oil
- 1/8 red cabbage (or white)
- 50 g cooked chickpeas
- 150 g Greek yogurt
- 1 tsp tahini
- A few coriander leaves (or basil)
- 10 cl rice vinegar
- 1 tbsp brown sugar
- 1 tbsp vegetal oil
- 1/2 tsp soy sauce
- 1 tsp mapple syrup
- 1/2 tsp ground cumin
Preheat your oven at 210 C / 410 F degrees.
Place the sweet potato on an aluminum foil. Make cuts on the sweet potato, spread 2 tbsp olive oil, salt and pepper.
Close the aluminum foil around the potato and cook in the oven for 45 min (a bit more if necessary).
In the meantime, slice the cabbage, place in a large bowl with the rice vinegar and brown sugar. Mix then leave for 30 minutes.
Mix the Greek yogurt and tahini, set aside in your fridge.
Stir fry for 2-3 minutes the chickpeas with 1 tbsp olive oil and ground cumin.
Drain the cabbage, add the vegetal oil, soy sauce sand mapple syrup.
Remove the sweet potato from the oven, cut it in half.
Let cool down a bit and place the cabbage on top.
Add the chickpeas, the yogurt sauce and coriander leaves.