Simple recipes for healthy foods, snacks and lunches

Try delicious and healthy recipes that will fill you up quickly and at the same time we believe you will be thrilled.

Sliced ​​sweet potatoes, sun-dried tomatoes and olives

Ingredients: 4 sweet potatoes, 60 g slices, 30 g olives, 20 g dried tomatoes, 2 teaspoons oregano, 2 tablespoons olive oil, a few sprigs of fresh parsley, salt, pepper.

Preparation: Wash and wash the potatoes with a brush, then dry and pierce with a fork in several places. Place it on a wire rack and bake for about 45 minutes in a preheated oven at 220 degrees Celsius. During this time prepare the filling. Cut slices, olives and dried tomatoes into small pieces and mix with oil and oregano. Once the potatoes are cooked, cut them in half and fill them with the prepared filling. Coat the top with olive oil and garnish with fresh parsley. Add pepper and salt to taste.

Sweet potatoes baked with chickpeas

sweet potatoes with chickpeas

The time of dreams

Sweet potatoes with chickpeas

Ingredients: 2 medium potatoes, 1 can of chickpeas, 1 tablespoon honey, a little salt, 1 yogurt (80 g), 70 g tahini paste, 60 ml water, 60 ml lemon juice, 1 clove garlic, finely chopped garlic, grated finely chopped, salt and freshly ground pepper.

Preparation: Wash and carefully wash the sweet potato tubers and cut in half. Place the halves in the pan with the cut side up. Coat with olive oil, add salt and bake for 30 minutes. During this time prepare the filling. Wash the chickpeas under water and shake in a small baking dish. Arrange them with olive oil, honey and salt. Stir well and bake for 20 minutes to get a golden brown color and become crispy. During this time, prepare the top. In a bowl, combine yogurt, lemon juice and tahini paste. Toss the chopped garlic and adjust the topping to taste with salt and freshly ground pepper. Baked sweet potatoes are served on plates. Coat with roasted chickpeas and top with tahini.

Chicken curry with sweet potatoes

curry with sweet potatoes

The time of dreams

Curry with sweet potatoes

Ingredients: 1 tablespoon yellow curry paste, 700 gr boneless chicken breast, 2 sweet potato tubers, 4 tablespoons dried red lentils, 300 ml base chicken broth, 400 ml coconut milk, salt, pepper, lemon juice.

Preparation: Wash the chicken and cut it into small cubes. Sweet potato tubers are washed, peeled and cut into pieces of any size. Heat the oil in a large saucepan. Add the curry paste and fry for a good minute. Then add the chicken, sweet potatoes and lentils. Mix well and pour over the base of the soup and coconut milk. Bring to the boil, then lower the heat and cook for another 20 minutes until the potatoes and lentils are completely softened. At the end, arrange them to taste with salt, pepper and lemon juice.

Sweet chips with carrots and slices

sweet potato fries

The time of dreams

Sweet potato blush

Ingredients: 2 large potatoes, 3 sweet potatoes, 600 gr carrots, 1 onion, 1 clove of garlic, 6 tablespoons flour, 5 eggs, 100 gr slices, salt, pepper and spices to taste, sunflower oil.

Preparation: Peel the carrots and potatoes and, if necessary, peel and grate them in a bowl. Arrange the minced vegetables with salt, stir and leave for 30 minutes. Meanwhile beat the eggs in a bowl and add the flour. Finely chop the onion and garlic and add to the egg mass. Then add the carrots and baked potatoes and mix the slices and spices. Mix well. Heat the oil in a deep pan and from the bowl take a spoonful of the mixture, which is placed in stacks in the oil. Flatten the piles a little to make round meatballs, frying them in gold on both sides. Serve fried with lime slices and sour cream.

Soup with sweet potatoes and lentils

sweet potato soup

The time of dreams

Sweet potato soup

Ingredients: 2 tablespoons coconut oil, half a teaspoon cumin, 1 teaspoon turmeric, 1 teaspoon curry, 1 onion, 2 cloves garlic, 2 cm fresh ginger, 2 sweet potatoes, 300 gr lentils, 300 gr, 1.5 liters of vegetable broth base, sour cream.

Preparation: Shake the lentils in a colander and wash. Peel a squash, grate it and chop it into small cubes. Peel and grate the onion and garlic, similar to ginger. Heat the oil in a saucepan and quickly fry the spices, then add the onion and arrange with half a teaspoon of salt. When the onion softens, add the garlic and ginger and fry until the garlic smells nice. In a saucepan add the sweet potatoes and lentils, mix well and toss over the soup base. Let simmer and cook for another 20 minutes to soften the lentils and potatoes. Arrange them to taste with salt and pepper and serve with a teaspoon of sour cream.


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