Baked sweet potatoes with healthy treats

Ingredients for 6 servings:

• 1 kg sweet potatoes
• 1 kg potato(s), waxy
• 2 large bell peppers
• 1 bulb(s) garlic clove(s), peeled
• 250 g onion(s)
• 250 g mushrooms
• 300 g beans, green, frozen
• 300 g broccoli, frozen
• 200 g feta cheese, more if desired
• 1 tsp thyme, dried
• 4 tbsp sunflower oil, more if necessary
• salt and pepper
• Spice mix (Berbere)
• e.g. Worcestershire sauce

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

vegetarian and variable

Preheat the oven to 200°C. Peel the sweet potatoes and roughly cut into 4 x 4 cm cubes. Wash the potatoes, do not peel them, and quarter or eighth them. Wash the bell peppers and roughly dice them. Peel the onions and cut them into eighths. Halve large garlic cloves crosswise. Place the ingredients on a deep baking tray. Drizzle with 4-6 tablespoons of oil, season with salt and pepper, season with berbere, and stir well. Cook in the oven on the middle rack for 45 minutes. Crumble the feta with a fork. Trim the mushrooms, chop them into small cubes, place them in a hot pan, and fry with about 1 teaspoon of oil until browned. Defrost the beans in the microwave at 600 watts for 5 minutes and the broccoli florets for 8 minutes. Once the mushrooms have a nice color and no longer release any water, season with salt and pepper and sprinkle with thyme. Mix well, tip into a small bowl, and set aside. Transfer the thawed vegetables to a colander and drain well. If desired, chop the broccoli florets slightly smaller. Pour into the still-hot pan. Add 1 teaspoon of oil and fry briefly. Season with salt and pepper and berbere. Arrange the beans, broccoli, mushrooms, and feta over the vegetables. Place in the oven for 10-15 minutes, until the feta is lightly browned. Serve on plates and garnish with a few more splashes of Worcestershire sauce, if desired.