A couple months ago, on a certain evening, I threw some simple ingredients together and created a delicious recipe! What started as an experiment, turned out into this giant stuffed sweet potato! In the meantime it has become one of my favorite things to eat ever, and it has also scored big time with my omni family. My mum keeps on asking me to prepare it, even for her friends. My boyfriend is totally fond of it and I can’t get enough of it myself. Now, the time has finally come to share it with you guys!
I like the combination of sweet potato and grains, so that’s something I definitely wanted to go for in this recipe. But I wanted something special, so when I came across something called “freekeh” in my local supermarket, I was thrilled to try this out. But what is freekeh? I’ll try my best to explain: freekeh is what you get when they harvest wheat right before it “pops”. In that way you get a firm, nice, slightly crispy grain, which is extremely nutritious and fulfilling. I usually buy precooked freekeh from the brand Artisan, which you only still have to heat in the microwave. You can also buy freekeh you still need to cook yourself, which I’ve tried out as well, but for some reason I thought it tasted differently. If you can’t find freekeh at your local supermarket, you can also use rice, couscous or quinoa in this recipe.
Lately I like to experiment with homemade dressings. The one I created for this recipe has become one of my favorites by now. My boyfriend and I are a little bit addicted to vegan mayo, but you can also easily use tahini instead of mayo for this dressing, for a healthier kind 🙂
If you’re looking for a recipe that will satisfy both vegans and non-vegans, then this stuffed sweet potato definitely is the one to go for. My mum can’t stop talking about it, my dad enjoyed it to the fullest and their friends liked it a lot as well. I’m very curious to find out what you guys think about it, so let’s get in the kitchen and start stuffing!
- What do you need? (2 people)
For the stuffed sweet potato
– 2 big sweet potatoes (or 4 smaller ones)
– 250g freekeh (or other grains)
– 1 red bell pepper
– 200g mushrooms
– Vegan mince
– Arugula lettuce
– Paprika powder
– Cayenne pepper
– Garlic powder
– Salt and pepper
For the dressing
– 3 to 4 spoons vegan mayo
– 1 tablespoon soy sauce
– 1 teaspoon rice vinegar
– 1/2 teaspoon ginger powder
- How do you make it?
Preheat the oven at 200 degrees Celsius. Put the sweet potatoes in an oven dish, drizzle with olive oil and bake them in the oven for at least 40 minutes. After 40 minutes, check with a fork if they’ve turned soft. If you’re using big ones you might need to bake them a little longer (last time it took me an hour).
In the meantime, prepare the freekeh grains following the instructions on the package. Cut the bell pepper into small cubes and the mushrooms into strips. Heat some olive oil in a big pan and bake the vegan mince (add some spices if you like). Add the bell pepper, stir through and let it bake for a few minutes. Add the mushrooms and bake a little longer. Add the freekeh and stir through again. Leave on the stove for a couple more minutes. Add salt and pepper to your own taste, a tiny bit of cayenne pepper, some garlic powder and some paprika powder. If you like, you can also add some red curry powder.
Now it’s time to prepare the homemade dressing. Add the vegan mayo to a bowl and add soy sauce, rice vinegar and ginger powder. Blend well with a whisk. If the texture is too thick, just add some water and blend again. Keep on adding splashes of water until you’ve gained the thickness of dressing you like.
Take the sweet potatoes out of the oven. Put them on a plate and split them open in the middle with a knife. Fill them up with the freekeh stuffing and top off with some arugula lettuce and the dressing.