This recipe is prepared by Barbara Kokelj. It is a vegan and gluten-free meal.
(For 2 people)
Ingredients:
- 2 medium sweet potatoes (total weight approx. 400 g)*
- 1 piece Chiko Classic (200 g)
- 2–3 tablespoons olive oil
- ½ teaspoon basil
- ½ teaspoon oregano
- 1 tablespoon nutritional yeast
- sesame seeds
- salt, pepper
Vegetables:
- 1 green zucchini
- 1 long red pepper
- greens from 2 spring onions
- a handful of fresh parsley
Sweet-savoury spice mix for Chiko:
- ¼ teaspoon salt + a pinch of pepper
- ½ teaspoon smoked paprika
- ½ teaspoon basil
- 2 teaspoons mustard
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
Instructions:
Part One:
Boil the sweet potatoes in salted water (about 20 minutes). In the meantime, prepare the vegetables.
Chop the onion, cut the zucchini into ribbons (noodles), and dice the pepper.
Sauté the chopped vegetables in 1 tablespoon of olive oil for about 5 minutes. Add ¼ teaspoon salt, basil, and oregano.
Remove the vegetables from heat.
Drain the cooked sweet potatoes and cut them in half lengthwise. Carefully scoop out the center and mix it with the sautéed vegetables. Add 1 tablespoon of nutritional yeast.
Fill the scooped-out potato halves with the vegetable mixture.
Place them on a baking tray and bake in a preheated oven at 180 °C (fan) for about 25 minutes.
Part Two:
Slice the Chiko, then cut into triangles.
In a deep plate, prepare the spice mix.
Coat the Chiko pieces thoroughly in the mixture until evenly covered.
Place them in an Air Fryer and cook for 10 minutes.
Then sprinkle with sesame seeds and cook for an additional 5 minutes.
Serving:
Garnish with chopped fresh parsley and sprouts. Homemade broccoli sprouts were used.
*Or use one large sweet potato, cut in half so each person gets one half.
The potato is pleasantly creamy and doesn’t need additional sauce. It perfectly complements the crispy vegetables and Chiko.
Recipe by Barbara Kokelj, plant-based and gluten-free recipe author. Read more of her recipes here.