Stuffed sweet potato with planted.kebab

Duration: 45 min

Level: Medium

Made by: Marie

Marie studies in Regensburg, but her great passion is her food blog (@lesoulfoodist). A few years ago, she made a big trip around the world, where she was particularly fond of Asian cuisine, which can also be super combined with veganism. However, she also likes challenges: Her family originally comes from the Crimean peninsula, where the diet is very meat-heavy. However, traditional Russian dishes can be veganized with a little experimentation!

Ingredients

2 Servings

2 Sweet potatoes
200g planted.kebab
80g Bulgur
160ml Water
1 TSP Tomato paste
1 Paprika
1/2 Zucchini
1/2 Eggplant
Olive oil
Salt
Mint

Garlic sauce

80g vegan yogurt (unsweetened)
2 Garlic cloves
1tsp Lemon juice
Salt, pepper

Preparation

Wash the sweet potatoes well, then rub them with a little olive oil and bake at 160°C for about 35-40 minutes.

Heat 1 tablespoon of olive oil in a small saucepan, caramelize the tomato paste in it and add the bulgur. Reduce the temperature and deglaze with the water. Simmer with the lid on, stirring frequently and adding more water if needed. When the bulgur is cooked, season with salt and olive oil.

Cut the vegetables into bite-sized pieces and sauté them in a large frying pan over medium-high heat with a little olive oil. Then add the planted.kebab and sauté for another 4 minutes.

For the sauce, press or chop the garlic and mix with all the other ingredients.

Remove the sweet potatoes from the oven and open them slightly with the help of 2 forks. Spread the bulgur on both potatoes, then fill with the grilled vegetables and planted.kebab. Pour the garlic sauce on top and decorate with the mint.