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baked-sweet-potato-with-yoghurt-dip-buckwheat-lambs-salad-with-paprika

This Baked sweet potato with yoghurt dip, buckwheat lamb’s salad with paprika is something which you together with friends and family will like to eat again and again in various variations according to your budget.

Because potatoes or sweet potatoes from the oven filled with a delicious sauce on a fresh salad are simply delicious! There are no limits to creativity here. The salad can be changed again and again and so e.g. Spice it up with peppers, cucumber, tomatoes, couscous, bulgur, various nuts and seeds, raisins and various dressings. Our sweet mustard dressing is totally easy and only needs the basics that most people already have in their closets. If the budget allows, seared tofu or soy strips are of course also a fine addition.

We hope you enjoy trying it out!

 

Baked sweet potato with yoghurt-dip, buckwheat lamb's salad with paprika

Baked sweet potato with yoghurt-dip, buckwheat lamb's salad with paprika

This Baked sweet potato with yoghurt-dip, buckwheat lamb's salad with paprika is something very delicious and easy to prepare.
Total Time 30 mins
Servings 2

Ingredients
  

For the sweet potatoes with dip

  • 2 large sweet potatoes
  • 3 spring onions
  • 250 g soy yogurt (unsweetened)
  • salt and pepper

For the salad

  • 100 g buckwheat
  • 100 g lamb's lettuce
  • 40 g almonds
  • 2 tbsp cranberries (or raisins)
  • 2 spring onions
  • 2 red pointed peppers
  • 1 tbsp rapeseed oil
  • salt and pepper

For the dressing

  • 1 tbsp rapeseed oil
  • 1 tbsp light balsamic vinegar
  • 1 tsp mustard
  • 1 tsp agave syrup
  • salt and pepper

Instructions
 

  • Preheat the oven to 200 ° C (convection). Prick the sweet potatoes all around with a fork and place on a baking sheet lined with baking paper.
    Cook in the preheated oven for about an hour.
  • In the meantime, the yoghurt dip and the salad can be prepared. For the dip, cut the spring onions into rings and mix with the soy yoghurt. Season to taste with salt and pepper.
  • Rinse the buckwheat and bring to a boil with twice the amount of water.
  • Then simmer at low temperature for 10-15 minutes. If necessary, drain off the remaining water and let the buckwheat cool down.
  • Wash the lamb's lettuce and pat dry.
  • Roughly chop the almonds. Put the lamb's lettuce in a salad bowl along with the buckwheat, almonds and cranberries.
  • Cut the spring onions into rings and add them. Mix everything well.
  • Mix all ingredients for the dressing together well.
  • Season to taste with salt and pepper.
  • Wash the pointed peppers, cut out the core and cut the peppers into rings.
  • Put the rapeseed oil, salt and pepper in a small baking dish and mix well.
  • When the sweet potatoes need another 20 minutes, put the prepared pepper rings in the oven.
  • Just before serving, add the dressing to the salad and fold in well.
  • Divide the salad into two plates. Take the sweet potatoes and peppers out of the oven.
  • Pour the paprika over the salad, add the sweet potato to the plate and cut in half with a sharp knife.
  • Fill the sweet potatoes with the yogurt dip.

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