Baked sweet potatoes with spinach and pine nuts
Time: 15 min. preparation time, 60 min. baking time
Nutrition: Calories ca 749 / Protein 12g / Carbohydr. 47g / Fat 57g
Ingredients (1 servings)
|2||sweet potatoes (medium)|
|2 tbsp||pine nuts|
|3 tsp||coconut oil (divided)|
fork, baking sheet, oven, large frying pan, parchment paper, cutting board, knife
Superfood green smoothie
The combination of pomegranate seeds, yogurt, and lemon in this dish with the apple, cucumber, and lime in the smoothie makes for a healthy, refreshing meal!
Preheat oven to 200°C/400°F. Pierce skin of sweet potatoes approx. 5 to 7 times with a fork. Then, place on a parchment-lined baking sheet, transfer to oven, and bake at 200°C/400°F for approx. 45 – 60 min. Once baking time is finished, turn off oven and leave potatoes in oven until the other steps are complete.
fork, baking sheet, oven, parchment paper
2 sweet potatoes
Mince garlic. Cut lemon into wedges and halve pomegranate. Remove seeds from pomegranate.
cutting board, knife
0.5 lemon / 0.5 pomegranate
In a large, grease-free frying pan, toast pine nuts over medium heat for approx. 1 –2 min. until fragrant and golden brown. Remove from pan and set aside.
large frying pan
2 tbsp pine nuts
Add some of the coconut oil to pan, sauté garlic, and wilt spinach over medium heat for approx. 1 – 2 min. Drizzle with part of the lemon juice. Add toasted pine nuts to spinach and set aside.
1.5 tsp coconut oil / 60 g spinach / 0.25 lemon
Remove potatoes from oven and cut in half. Add rest of coconut oil to potato halves and mash with fork.
1.5 tsp coconut oil
Spoon spinach and pine nut mixture on top of potatoes. Add some more lemon juice. Drizzle with yogurt on top and garnish with pomegranate seeds. Season with salt and pepper to taste.
0.25 lemon / 3 tbsp yogurt / salt / pepper