Baked Sweet Potato




Baked Sweet Potato



  • Mint Walnut Pesto
  • 25g fresh mint,
  • 25g activated or toasted walnuts
  • a few strands garlic greens or 1/4 garlic clove
  • 3 tablespoons extra virgin olive oil
  • 1/2 tsp deactivated yeast flakes
  • quality salt to taste.
  • Beetroot Harissa Red Lentil Pate
  • 200 ml red split lentils
  • one medium beetroot
  • half a clove of garlic


  1. Baked Sweet Potato
  2. Place your sweet potato in a cold oven straight on a rack, turn to 175ºC
  3. come back in 40 minutes, turn the oven off
  4. wait another 15-20 minutes, done!
  5. You can place a sheet of kitchen foil on the bottom of your oven to catch any drippings.
  6. Fill your sweet potato with the spreads, sauerkraut and finely sliced birds’ eye chili.
  7. Mint Walnut Pesto
  8. In a small blender or spice mill attachment, blend all ingredients
  9. Beetroot Harissa Red Lentil Pate
  10. Wash and cook 200 ml red split lentils in unsalted water until soft, 15-20 mins.
  11. Let drain in a sieve.
  12. Peel and slice one medium beetroot into thin discs, place on a oven tray lined with baking paper. Rub the slices with half a clove of garlic (or sprinkle with dried garlic granules), drizzle with either melted coconut oil or olive oil and sprinkle with good quality salt.
  13. Roast for 15 minutes, until slightly charred at edges either under a grill, high setting, or oven at 200°C.
  14. Blend lentils, beetroot, juice of 1/2 lemon, quality salt to taste, 1/2 tbsp harissa, or more to taste.
  15. I use a dry harissa spice blend powder.



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