This is so delicious! You need to eat more sweet potatoes in the fall!A new way to cook sweet potato

Incredibly delicious baked sweet potatoes! Learn how to cook sweet potatoes at home in a new way: they are so healthy, nutritious and delicious! This sweet potato dish tastes better than meat, it is rich in protein and nutrients. A simple and easy recipe that anyone can make at home. Everyone will love its taste. Check out my other sweet potato recipes, new recipe ideas and easy vegan and vegetarian recipes. Happy cooking and have a wonderful day! 😊 💖 💬 Let me know in the comments how you liked my vegan recipes. ❤️ SUBSCRIBE for more recipes: / @iveganvegrecipe
🥣 Ingredients:
1 medium sweet potato (1.1 lb | 500 g)
1 medium zucchini (0.5 lb | 200 g)
1 onion
3 oz | 80 g | 1 cup almond flour
1 oz | 30 g | 1/3 cup plant-based Parmesan cheese
3 oz | 50g | 1/3 cup breadcrumbs or chickpea crumbs
1 teaspoon dried herbs
1 teaspoon garlic powder
1 teaspoon Korean chili flakes salt for seasoning
🧑‍🍳Cooking tips:
❗Feel free to add your favorite herbs and spices to get the flavor you like best.
❗You can replace 5 tablespoons of nutritional yeast with plant-based Parmesan cheese.
❗Almond flour can be replaced with rolled oats or ground sunflower seeds.
❗A substitute for Korean chili flakes (gochugaru) includes crushed red pepper flakes or cayenne pepper.
2#🥣 Ingredients:
350z | 1kg | 4 sweet potatoes
4 tbsp potato starch
1 tsp Korean chilli flakes
1/2 tsp thyme seasoning salt dairy-free parmesan cheese (optional)
🥣 Filling ingredients:
80g | 1/3 cup pre-rinsed quinoa
1 eggplant freshly ground black pepper salt to taste oil
1 onion, chopped
1 tbsp tomato paste
160ml | 2/3 cup vegetable stock or water chopped parsley
🧑‍🍳Cooking tips:
❗Feel free to add your favourite herbs and spices to the recipe to achieve your favourite flavour. ❗Water can be replaced with vegetable stock.
❗ If you don’t have Korean chilli flakes (gochugaru), you can substitute crushed red pepper flakes or cayenne pepper.
🥣Method: Peel and chop 350g (1kg) 4 sweet potatoes. Place the chopped sweet potatoes in a saucepan. Add water and season with salt. Bring to the boil and simmer until tender. Cut 1 eggplant into small cubes. Drizzle with oil (optional for an oil-free recipe) and season with freshly ground black pepper and salt. Stir well. Roast in the preheated oven at 450F | 220C for 20 minutes. Add 1 sliced ​​onion to the pan and cook over medium heat for about 5 minutes. Stir in 1 tbsp tomato paste and 80g | 1/3 cup pre-rinsed quinoa. Add 160ml | 2/3 cup vegetable broth.
ℹ️You can substitute vegetable broth for the water and add your favorite seasonings. Stir and simmer for 15 minutes. Place the cooked sweet potatoes in a bowl. Mash with a potato masher or fork and set aside. Add the fried eggplant and chopped parsley to the pan and mix well. Add 4 tablespoons of potato starch, 1 teaspoon of Korean chili flakes, 1/2 teaspoon of thyme and salt to the mashed sweet potatoes.
ℹ️If you don’t have Korean chili flakes (gochugaru), you can substitute crushed red pepper flakes or cayenne pepper. Transfer to a pastry bag. Make “nests”. Add the quinoa filling to the sweet potato “nests”. Top with dairy-free Parmesan cheese or any other cheese you have on hand. Roast in preheated oven at 360F | 180C for 15 minutes or until crispy edges form. Enjoy this delicious sweet potato recipe!
✅ℹ️ You will find many more easy and budget-friendly recipes on my vegan recipe channel! You will learn how to cook delicious plant-based dishes in a short time and on a budget, using ingredients that everyone can afford.
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