Batch Cooking Day 5: Stuffed Sweet Potato Deluxe

Today is the fifth and therefore already the last day of our batch cooking adventure! To top it all off, we are preparing a stuffed oven sweet potato with hummus, tahini, kale and chickpeas. As always: if you missed the last 4 days and our prep day, you can find all the information on our blog .

Recipe: Stuffed Sweet Potato Deluxe

Ingredients:

• 1 large sweet potato

• 1 small handful of kale (in herb oil)

• 150g chickpeas (in herb oil)

• 300g hummus

• herbal oil

• tahini

• salt & pepper

Preparations on Prep Day:

Let's take a quick look at what you have already prepared for your stuffed sweet potato on Prep Day. If you want to cook this recipe outside of Batch Cooking Week, you can find it in this Blog post all information about preparation:

Preparing the sweet potatoes:

1. The sweet potato is already halved and pierced with a fork.

Preparing the kale:

1. The kale is washed, roughly chopped and covered with herb oil.

Preparing the chickpeas:

1. The chickpeas are washed, drained and also covered with herb oil.

Completion of the recipe:

To prepare your stuffed sweet potato, follow these preparation steps:

1. Cooking sweet potatoes:

   • Cook the prepared sweet potato in a preheated oven (200 degrees circulating air) at 200 degrees Celsius for 60 minutes.
     
     

2. Reduce oven temperature and add kale and chickpeas:

   • After 60 minutes, reduce the oven temperature to 170 degrees.
   • Add the kale (completely coated with herb oil) and the chickpeas (with herb oil).
   • Season everything lightly with salt and bake for another 10 minutes.
     
     

3. Serve:

   • Turn off the oven after a total of 70 minutes.
   • Remove everything from the oven and serve with hummus and tahini.
   • Add salt and herb oil to taste.
     
     

Now you can enjoy it. We hope you enjoyed the vegan batch cooking week and were able to fully enjoy the benefits of meal preparation. Enjoy your meal and see you on the next cooking adventure!