To serve with drinks or as lunch
Potatoes and sweet potatoes can be used very well as a toast. Great if you want to serve something different at a party or with a drink. And very handy if there are people who can’t handle gluten well.
If you have a toaster or grill pan you can also roast the sweet potato slices instead of in the oven! Goes a lot quicker. You can top them with anything. Think of tomato spread with basil, green pesto with avocado or hummus and fried tempé.
You can also find these kinds of easy recipes that secretly do so much for your health in the Your 50 Days of Green Happiness programs. Daily menus including shopping lists and lots of info to support you in improving your health.
- 2 medium-sized sweet potatoes (400 g)
- 150 g chickpeas, from a pot
- 2 tsp Ras el Hanout herbs
- 50 g beetroot hummus (homemade or ready-made)
- 50 g finely chopped red cabbage
- 5 g of cress
1. Preheat the oven to 200 degrees. Wash the potatoes and cut into slices about half a centimeter thick. Place the potatoes on a baking tray covered with baking paper. Place in a preheated oven and roast for 20 minutes until cooked and golden brown, possibly halfway.
2. Rinse the chickpeas. Mix the Ras el hanout herbs through it and spread over a baking sheet covered with baking paper. Roast crispy and golden brown in about 8 minutes.
3. Spread every slice of sweet potato with a spoonful of beet hummus. Then invest with some red cabbage, roasted chickpeas and finish with a little cress. Serve immediately.