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Sweet Potato Steaks on Colourful Vegetable Strips

Total time 35 mins
10 mins preparation time
25 mins cooking time

This healthy vegan dish combines hearty sweet potato that's roasted to perfection with a delicate and light avocado cream.

Ingredients

4 portion(s)

For the avocado cream:

 ½ 
large avocado
100 ml
almond milk
2 tbsp
"thick" coconut milk
 ½ tsp
lemon juice
1 tsp
sugar
A little salt and freshly ground pepper

For the vegetable garnish:

100 g
red pepper
100 g
yellow pepper
100 g
green beans
1 tbsp
vegetable oil
A little salt and freshly ground pepper

For the sweet potato steaks:

500 g
sweet potatoes (slices of approx. 60 g each)
Flour for dusting
2 tbsp
vegan margarine
2 tsp
sugar
120 ml
apple juice
Nutritional facts (per portion): 1312 kJ  /  313 kcal
13.9 g Fat
4.5 g Protein
42.6 g Carbohydrates

Preparation

Step 1

For the avocado cream remove the stone from the avocado, peel the avocado, cut the pulp into large pieces and puree with almond milk and coconut milk. Put the avocado puree in a pot, heat it up and season to taste with lemon juice, sugar, salt and pepper.

Step 2

For the vegetable garnish remove the seeds and webs from the peppers, wash the peppers and cut them into strips. Wash the green beans and cut off the ends. Heat the oil in a frying pan, add strips of paprika and beans, sauté and season with salt and pepper.

Step 3

Heat margarine in a pan, fry the sweet potato slices on both sides at medium heat until golden brown, take them out, put them on a plate and keep them warm.

Step 4

Heat margarine in a pan, fry the sweet potato slices on both sides at medium heat until golden brown, take them out, put them on a plate and keep them warm. 

Step 5

Add sugar and apple juice to the pan and let it boil down until the juice thickens. Add soy sauce and bring to the boil again. Put the sweet potato slices back into the pan and caramelise with the sauce.

Step 6

Place the side vegetables on plates, arrange the sweet potato steaks on top, add with the remaining sauce, add the avocado cream next to them and serve.

Recipe-ID: 156

Recipe as PDF

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For the avocado cream remove the stone from the avocado, peel the avocado, cut the pulp into large pieces and puree with almond milk and coconut milk. Put the avocado puree in a pot, heat it up and season to taste with lemon juice, sugar, salt and pepper.

For the vegetable garnish remove the seeds and webs from the peppers, wash the peppers and cut them into strips. Wash the green beans and cut off the ends. Heat the oil in a frying pan, add strips of paprika and beans, sauté and season with salt and pepper.

Heat margarine in a pan, fry the sweet potato slices on both sides at medium heat until golden brown, take them out, put them on a plate and keep them warm.

Heat margarine in a pan, fry the sweet potato slices on both sides at medium heat until golden brown, take them out, put them on a plate and keep them warm. 

Add sugar and apple juice to the pan and let it boil down until the juice thickens. Add soy sauce and bring to the boil again. Put the sweet potato slices back into the pan and caramelise with the sauce.

Place the side vegetables on plates, arrange the sweet potato steaks on top, add with the remaining sauce, add the avocado cream next to them and serve.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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