Der Beitrag Sweet potato soup with carrots erschien zuerst auf kitchensplace.
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There are many high quality nutrients in sweet potatoes. They are a good source of minerals and vitamins because manganese, copper and iron are abundant in this tuber. There are also vitamins C, B2, B6 and E as well as biotin and high-quality fiber. It is not without reason that sweet potatoes are very popular with athletes, as they provide high-quality carbohydrates compared to normal potatoes and optimally support the body in metabolism.
Together with the carrots, this recipe for my delicious sweet potato soup makes a wonderfully simple, light and creamy soup recipe. Perfect for preparation, as a starter for a menu or just like that!
Nutritional Information per serving
Calories: 156 – Protein: 6g – Fat: 3g – Carbs: 30g
Süßkartoffelsuppe mit Möhren
Ingredients
- 2 mittelgroße Süßkartoffeln
- 2 Möhren
- 1 Zwiebel
- 1 Knoblauchzehe
- 750-900ml Gemüsebrühe
- 2 TL Creme leicht
- Salz, Pfeffer, Muskat
- optional geröstetes Brot
Directions
- Step 1 Die Süßkartoffel schälen und in Stücke schneiden. Die Möhren ungeschält in Stücke schneiden. Alles in Salzwasser kochen, bis sie weich sind.
- Step 2 Die Zwiebel und Knoblauch würfeln und in einem Topf leicht anschwitzen.
- Step 3 Die Süßkartoffeln und Möhren abschütten und zu den Zwiebeln und dem Knoblauch geben. Gemüsebrühe hinzugeben und kurz aufkochen lassen.
- Step 4 Den Topf vom Herd nehmen und alles mit einem Pürierstab fein pürieren. Mit Salz, Pfeffer und Muskat abschmecken.
- Step 5 Die Suppe servieren und jeweils 2 TL Creme leicht unterrühren. Optional noch etwas geröstetes Brot beilegen.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Sweet potato soup with carrots erschien zuerst auf kitchensplace.
]]>Der Beitrag Sweet Potato Risotto erschien zuerst auf kitchensplace.
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Anyone who knows my recipes knows that I like and often prepare risottos in all kinds of variations. And that’s exactly what inspires me about risottos: you can simply prepare them in a new way over and over again and enjoy new flavors and combinations. When looking for a new risotto combination, I couldn’t get past my beloved sweet potatoes. So I simply combined two of my favorite ingredients and the result was this delicious and creamy sweet potato risotto.
If you’re interested in my other risotto recipes, have a look here around.
Nutritional information per serving:
Calories: 590 – Protein: 14g – Fat: 10g – Carbs: 110g
Sweet Potato Risotto
Ingredients
- 1 shallot
- 1 clove garlic
- 500ml vegetable stock
- 1 sweet potato
- 250g risotto rice
- 10g butter
- 30g parmesan
- salt, pepper, nutmeg
- a little olive oil
Directions
- Step 1 Finely dice the shallot and garlic and sauté in a saucepan with a little olive oil.
- Step 2 While peeling and finely dicing the sweet potato, sauté together with the risotto rice.
- Step 3 Deglaze the contents of the saucepan with a little vegetable stock and simmer over medium heat, stirring. After about 20 minutes, stir the butter and Parmesan into the risotto, season with salt, pepper and nutmeg and serve with more Parmesan if desired.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Sweet Potato Risotto erschien zuerst auf kitchensplace.
]]>Der Beitrag Sweet potato stew with coconut milk erschien zuerst auf kitchensplace.
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My sweet potato stew with coconut milk is quick and easy to prepare, makes you super full and can be wonderfully warmed up the next day. So if you are looking for a nice meal prep recipe, you have come to the right place.
This sweet potato stew is accompanied by crunchy vegetables; Among them are peppers and kidney beans as well as fresh spinach leaves and rounded off with a little tomato paste and coconut milk results in an aromatic stew that the whole family will enjoy.
If you are looking for more one-pot recipes, have a look in my category “ Soups & stews ” after. I heartily recommend my creamy one Sweet potato soup with carrots .
Nutritional Information per serving
Calories: 290 – Protein: 9g – Fat: 14g – Carbs: 32g
Sweet Potato-Coconut Stew
Ingredients
- 1 sweet potato
- 1 bell bell pepper
- 1 can kidney beans
- 1 can coconut milk, reduced fat
- 1 onion
- 1 clove garlic
- 150g spinach leaves
- 15g tomato paste
- salt, pepper, garlic, curry
- cilantro, fresh.
Directions
- Step 1 Cut sweet potato, bell bell pepper, garlic and onion into cubes and sauté in a pot. Season with salt and pepper. After 5-10 minutes, deglaze with coconut milk and bring to a boil
- Step 2 stir in tomato paste, garlic and curry powder. Add the kidney beans and spinach and let everything reduce
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Step 3
Finely chop the cilantro and add. Set aside some fresh cilantro for serving.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Sweet potato stew with coconut milk erschien zuerst auf kitchensplace.
]]>Der Beitrag Sweet potato with rocket and lemon vinaigrette erschien zuerst auf kitchensplace.
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This recipe embodies a combination of flavors that is perfect for me. It’s sweet and fresh at the same time and the mix of rocket and spinach promises a combination of tart and mild flavors. The chickpeas give this creation a bit bite and the lemon cream with the lemon vinaigrette gives the sweet potato the final kick. In short: Here you can see my current favorite recipe.
The preparation is simple: The sweet potato is halved, rubbed with olive oil and pre-cooked in the oven. Meanwhile, the lemon vinaigrette is mixed with lemon juice, vinegar, oil and a little sweetness. For the cream, just mix light cream (or cream fraiche) with lemon zest, lemon juice and pepper. Finally, the chickpeas only have to be washed and placed ready. The cooked sweet potato is then taken out of the oven and hollowed out with a teaspoon. For the filling, the cavity is then smeared with the cream and filled with chickpeas. On top of this is a bed of rocket and baby spinach, which is sprinkled with lemon vinaigrette and lemon cream. A few more chickpeas on the cream then round off the dish.
You can find more delicious recipes with sweet potatoes here .
Nutritional Information per serving
Calories: 375 – Protein: 8g – Fat: 16g – Carbs: 49g
Sweet potato stuffed with chickpeas, arugula and lemon vinaigrette
Ingredients
- 1 large sweet potato (600g)
- 100g cream light
- 1/2 lemon
- 2 tbsp olive oil
- 1/2 tsp vinegar
- sweetener
- salt, pepper
- 20g arugula
- 20g baby spinach
- 20g chickpeas
Directions
- Step 1 Heat the oven to 180 degrees convection. Cut the sweet potato in half and rub with olive oil. Season with salt and pepper on both sides and cook on a baking tray with baking paper in the oven for about 35 minutes. Meanwhile, mix 1 tablespoon of olive oil with some vinegar and stir in the juice of half a lemon. Sweeten with 1-2 drops of sweetener
- Step 2 Season the cream lightly with some pepper and stir in the zest of half a lemon. Then mix with the last of the lemon juice.
- Step 3 Take the sweet potato out of the oven, let it cool briefly and then scrape out the inside in the middle with a teaspoon. Then lightly spread with cream, fill with chickpeas and top with arugula and spinach. Then drizzle with lemon vinaigrette and spoon 1-2 tablespoons of the cream over each sweet potato. Finally, top with the remaining chickpeas.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Sweet potato with rocket and lemon vinaigrette erschien zuerst auf kitchensplace.
]]>Der Beitrag Sweet potato curry with chickpeas and rice erschien zuerst auf kitchensplace.
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Actually, I’m not a big fan of oriental dishes, especially with oriental spices. But this curry has irritated me for a long time, so I finally got myself up and got all the relevant ingredients and spices in the Biomark. Then I just started cooking this super delicious curry.
Recipe for my sweet potato curry
My vegetarian curry is based on sweet potatoes, which are first seared extra hot to get nice roasted aromas. Later on, chickpeas are added to the sweet potatoes. The whole dish is rounded off with low-fat coconut milk, tomatoes and of course the aforementioned oriental spices. As a side dish, I traditionally opted for rice. This curry is also particularly tasty with naan bread. Very important: Be sure to use fresh coriander and lemon – these two ingredients round off the curry perfectly.
Nutritional Information per serving of Sweet Potato Curry
Calories: 462 – Protein: 11g – Fat: 14g – Carbs: 72g
Sweet Potato Curry with Chickpeas and Rice
Ingredients
- 1 large sweet potato
- 200g rice, uncooked
- 1 red onion
- 2 cloves garlic
- 1 can chickpeas
- 1 can tomatoes, chunky
- 1 can coconut milk, reduced fat
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/2 tsp curry
- salt, pepper
- 1 tbsp olive oil
- 1/2 lemon
- fresh coriander
Directions
- Step 1 Dice the sweet potato, onions and garlic. Heat olive oil in a saucepan and fry the sweet potato cubes for about 10 minutes to create roasting aromas. Then stir in the onion and garlic and fry as well. Cook the rice
- Step 2 Deglaze the sweet potato with coconut milk. Then add the tomatoes and mix everything. Stir in the spices and the chickpeas and season with salt and pepper. Simmer everything for about 15 minutes and let it reduce
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Step 3
Chop the cilantro and stir in half. Stir in the juice of the lemon and some lemon zest as well. Drain the rice and serve with the remaining cilantro.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Sweet potato curry with chickpeas and rice erschien zuerst auf kitchensplace.
]]>Der Beitrag Bulgur salad with sweet potato, rocket and pomegranate seeds erschien zuerst auf kitchensplace.
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Bulgur is made from wheat. Therefore everyone with a gluten intolerance should prefer mine Recipe collection look around for another great recipe.
But now to the bulgur: Bulgur is ground and is therefore an extremely digestible wheat. The wheat semolina contains various B vitamins as well as vitamin E and the minerals calcium, magnesium and phosphorus. During preparation, it is only boiled briefly with hot water and then swells in peace. With 350 calories per 100g it is very nutritious, but it also keeps you full for an incredibly long time and is great for a diet or a conscious diet.
In combination with roasted sweet potatoes, rocket and juicy pomegranate seeds, this bulgur salad gives off an explosion of different flavors. The sweet potato is sweet, the rocket is crunchy and the pomegranate seeds are fresh and slightly sour. With a little lemon juice and soy sauce, these flavors are combined into a delicious salad. As always, you can see the exact recipe at the end of this article.
Nutritional information per serving:
Calories: 343 – Protein: 9g – Fat: 10g – Carbs: 56g
Bulgur Salad with Sweet Potato, Arugula and Pomegranate
Ingredients
- 1 cup bulgur
- 1 handful arugula
- 300g sweet potato
- 1/2 pomegranate
- 1 tbsp olive oil
- 3 tbsp soy sauce
- juice 1/2 lemon
- salt, pepper, paprika seasoning
Directions
- Step 1 Boil the bulgur in a pot with 1.5 cups of water and then let it swell. Cut the sweet potato into cubes and fry in a pan with olive oil. Season with salt, bell pepper and paprika
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Step 2
Collect the seeds of the pomegranate and roughly chop the arugula. Then mix all the ingredients in a bowl and mix with soy sauce and lemon juice.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Bulgur salad with sweet potato, rocket and pomegranate seeds erschien zuerst auf kitchensplace.
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