In summer, we want to enjoy our free time outdoors and not spend hours in the kitchen. Ken's new recipe (instagram: @talesofhorizon) is therefore an ideal summer recipe! It's not only super easy and quick to cook, but also really simple to vary with different toppings! 🥰🍠
Try it out and enjoy this delicious stuffed sweet potato with toppings of your choice on your summer balcony or terrace! ☀️
Ingredients for two large sweet potatoes:
2 large sweet potatoes
50-100g vegan cheese
1/2 can kidney beans
1 pack El Origen Organic Plantain Chips (Paprika)
1 large tomato
2 spring onions
Toppings:
Lime
Chives
Vegan plain yogurt
Chilli powder
Black sesame seeds
Salt & Pepper
Instructions:
1. Pierce a few small holes in the sweet potatoes with a knife or fork and bake at 180 degrees for about an hour.
2. Prepare and cut all vegetables and toppings.
3. When the sweet potato is soft and fully baked, cut it a little more than halfway through, open it up, and add the vegan cheese so it can melt.
4. After a few minutes, when the cheese has melted, fill the potato with the desired vegetables.
5. Finally, add all extra toppings and enjoy! 🤤✨
