Colorful stuffed sweet potatoes with almond sauce

Preheat the oven to 190°C and cut into the sweet potatoes a little. Bake for 30-40 minutes (or until tender, depending on size).

In the meantime, prepare the kale salad with 50 g cooked quinoa, a small cucumber, a handful of pomegranate seeds and walnuts and dress with olive oil, lemon juice and salt.

For the almond dressing, mix 2 tsp almond butter, 1 tbsp olive oil, 2 tbsp apple cider vinegar, salt and pepper in a bowl.

Cut the sweet potato open (but do not cut through) and unfold, top with the yoghurt of your choice, the salad and finally the dressing.

Rezept von Nathalie Gleitman