Batch Cooking Day 5: Stuffed Sweet Potato Deluxe

Today is the fifth and therefore the last day of our Batch Cooking adventure! To crown it all, we're preparing a stuffed baked sweet potato with hummus, tahini, kale, and chickpeas. As always: if you missed the last 4 days and our Prep Day, you can find all the information on our blog.

Recipe: Stuffed Sweet Potato Deluxe

Ingredients:

• 1 large sweet potato

• 1 small handful of kale (in herb oil)

• 150g chickpeas (in herb oil)

• 300g hummus

• Herb oil

• Tahini

• Salt & pepper

Preparations on Prep Day:

Let's take a quick look at what you've already prepared for your stuffed sweet potato on Prep Day. If you want to cook this recipe outside of Batch Cooking Week, you'll find all the information about preparation in this blog post:

Preparation of the sweet potatoes:

1. The sweet potato is already halved and pricked with a fork.

Preparation of the kale:

1. The kale is washed, roughly chopped, and covered with herb oil.

Preparation of the chickpeas:

1. The chickpeas are washed, drained, and also covered with herb oil.

Finishing the recipe:

To create your stuffed sweet potato, follow these preparation steps:

1. Cook the sweet potato:

   • Bake the prepared sweet potato in the preheated oven (200 degrees convection) at 200 degrees Celsius for 60 minutes.
     
     

2. Reduce oven temperature and add kale and chickpeas:

   • After 60 minutes, reduce the oven temperature to 170 degrees.
   • Add the kale (completely covered in herb oil) and the chickpeas (with herb oil).
   • Lightly salt everything and bake for another 10 minutes.
     
     

3. Serve:

   • Turn off the oven after a total of 70 minutes.
   • Remove everything from the oven and serve with hummus and tahini.
   • Add salt and herb oil to taste.
     
     

Now you can enjoy your meal. We hope you had fun with the vegan Batch Cooking Week and could fully experience the benefits of meal prepping. Bon appétit and see you on the next cooking adventure!