Most of you will probably have had sweet potatoes already. But why choose sweet potatoes? Won’t normal potatoes do the job?

Sweet potatoes are more nutrient dense than regular potatoes. Contrary to white potatoes they can even be eaten raw. They are also:

  • higher in antioxidants
  • really high in vitamin A
  • higher in B vitamins (B1, B2, B5),
  • richer in vitamin C, E, K and copper
  • higher in fiber

Personally I love both! And of course both are really healthy and nutritious whole foods.

[recipe title=”Stuffed sweet potatoes” servings=”1-2″ time=”30 minutes” difficulty=”easy” image=”img_5320” description=”A really yummy, simple and affordable recipe using whole foods.”]

[recipe-notes]

This recipe can easily be recreated with regular potatoes. It’s perfect for a quick lunch or dinner and would also make a great to-go meal.

[/recipe-notes]

[recipe-ingredients]

  • 2 sweet potatoes
  • 1/2 head of broccoli
  • 1/2 can of chickpeas
  • 1 tbsp Creme Vega 
  • 7 king oyster mushrooms
  • 1/2 tsp chilli flakes
  • 1/2 tsp hot paprika
  • 1 tsp thyme
  • salt and pepper
  • tahini
  • hemp seeds

[/recipe-ingredients]

[recipe-directions]

  1. Start by cutting the sweet potato in halves, remove a little bit of the middle part with a spoon and cut it in small pieces.
  2. Bake the sweet potato halves in the oven for 25 minutes (or until they are done) at 180°C.
  3. During this time you can prepare the filling. Heat a pan, add 2 tbsp of water and put the chopped up sweet potato leftovers and broccoli florets in. Let them simmer for 10 minutes. Add Creme Vega, rinsed-off chickpeas and the spices. Mix thoroughly.
  4. Once the filling is done set it aside. Now cook the king oyster mushrooms. I used a little bit of olive oil because I had a certain consistency in mind but you can use water instead. If you’re choosing oil cook them until they are goldish brown.
  5. By this time your sweet potatoes should be done, remove them from the oven and add some of the filling on top of them.
  6. Drizzle with tahini and add hemp seeds.
  7. Serve with mushrooms.

[/recipe-directions]

[/recipe]

I made this recipe for dinner at my boyfriend’s the other day and even though he is not a big fan of broccoli he really enjoyed it. Personally I think meals are all about the right combination. Whenever I thought I didn’t like a food it was just a matter of time until I tried it differently prepared and enjoyed it then.

What do you think? Is there a food which yu don’t like at all? Which one is it?

Let me know if you try and like this recipe. I’m looking forward to hearing from you!

Lot of love,

niki (@nutriousniki)

 

 

 

 

About Author

Niki is a 22-year-old dentistry student from Germany. She loves to inform herself on nutrition and shares healthy vegan recipes with her followers on Instagram.

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