YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 4 medium sweet potato
- 1 small red onion, diced
- 4 pieces celery. sliced
- 3 cloves garlic, minced
- according to taste chili (optional)
- 1 tsp oregano
- 1 tsp cumin seed
- 1/2 tsp ground coriander
- 1 small juice of lime
- 1 can (400g) sliced tomato
- 1 can (400g) white beans
- 2 medium (can be different in color) bell pepper, diced
- 1 tbsp olive oil
- to taste salt, pepper
- 4 medium sweet potato
- 1 small red onion, diced
- 4 pieces celery. sliced
- 3 cloves garlic, minced
- according to taste chili (optional)
- 1 tsp oregano
- 1 tsp cumin seed
- 1/2 tsp ground coriander
- 1 small juice of lime
- 1 can (400g) sliced tomato
- 1 can (400g) white beans
- 2 medium (can be different in color) bell pepper, diced
- 1 tbsp olive oil
- to taste salt, pepper
Directions
1. Preheat the oven to 180°C.
2. Cut the sweet potatoes in half, put a little oil on top of each and season with salt and pepper. Place them on a baking tray with the sliced part facing down, bake it for about 30-40 minutes.
3. Meanwhile in a pan, heat up the remaining oil and sauté the onion until translucent. Add the celery, garlic and the spices and cook until fragrant.
4. Then you can add tomato, beans and bell peppers to the mix and cook together until bell peppers become tender. Once cooked, finish it with adding the juice of lime.
5. Once the sweet potatoes are done, make a hole in the middle of each. Mix the sweet potato parts you removed with the ragú then you can fill the holes with the ragú and bake for another 20 minutes.
Serve it with the remaining ragú.
To make it even more delicious, you can top the sweet potatoes with vegan cheese for the final round of baking or top it vegan yogurt or vegan sour cream and garnish with freshly chopped coriander.
If you are not a fan of beans, use chickpeas or lentil instead.
Vegan Red Lentil Sauerkraut Soup
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Photo: Imola Toth
