{"id":7591,"date":"2019-05-29T11:30:20","date_gmt":"2019-05-29T09:30:20","guid":{"rendered":"https:\/\/www.kitchensplace.de\/sweet-potato-with-rocket-and-lemon-vinaigrette\/"},"modified":"2021-02-14T11:28:21","modified_gmt":"2021-02-14T10:28:21","slug":"sweet-potato-with-chickpea-arugula-and-lemon-vinaigrette","status":"publish","type":"post","link":"https:\/\/www.kitchensplace.de\/en\/sweet-potato-with-chickpea-arugula-and-lemon-vinaigrette\/","title":{"rendered":"Sweet potato with rocket and lemon vinaigrette"},"content":{"rendered":"\n

Anyone who knows me already knows: One of my absolute favorite ingredients is the sweet potato. I just like this sweet taste and the beet-like consistency. No matter whether from the oven, mashed, as a puree or filled like this variant – I like to eat sweet potatoes for life. In this article, I’ll show you how to prepare a stuffed sweet potato with chickpeas, rocket-spinach mixture and a wonderful lemon vinaigrette. <\/p>\n\n\n\n

\"Stuffed<\/figure>\n\n\n\n

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. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

You can find more delicious recipes with sweet potatoes here<\/a> . <\/p>\n\n\n\n

\"stuffed<\/figure>\n\n\n\n

Nutritional Information per serving<\/h2>\n\n\n\n

Calories: 375 – Protein: 8g – Fat: 16g – Carbs: 49g<\/p>\n\n\n\n\n

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Sweet potato stuffed with chickpeas, arugula and lemon vinaigrette<\/h4>\n
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<\/i> 29\/05\/2019<\/div>\n
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