Baked sweet potato with broccoli, corn and tomato sauce

Ingredients for 2 servings:

• 2 m.-sized sweet potatoes
• some olive oil
• 1 onion(s)
• 2 garlic cloves
• 1 tbsp tomato paste
• 400 g tomatoes, pureed
• 100 ml coconut milk or plant-based cream
• 1 tsp sweet paprika powder
• 1 tsp oregano, dried
• 1 pinch(s) cayenne pepper, optional
• salt and pepper
• 200 g broccoli florets
• 150 g corn
• 1 handful of alfalfa sprouts or radish sprouts
• 1 spring onion(s), sliced ​​into rings

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Preheat the oven to 200°C (top/bottom heat) or 180°C (fan oven). While the oven is heating, wash the sweet potatoes thoroughly and pierce them all over with a fork. Place them on a baking sheet lined with baking paper and bake for about 45-60 minutes, until tender. In the meantime, prepare the tomato sauce. Heat the olive oil in a saucepan and sauté the onion over medium heat until translucent. Add the garlic and fry briefly until fragrant. Add the tomato paste and stir well. Then add the passata, coconut milk, paprika, oregano, and a pinch of cayenne pepper, if desired. Simmer the sauce over low heat for about 10-15 minutes, until slightly thickened. Season with salt and pepper. While the sauce is simmering, bring a small pot of water to a boil. Blanch the broccoli florets for 2-3 minutes until cooked through but still firm to the bite. Then plunge them into cold water to retain color. Once the sweet potatoes are tender, remove them from the oven and slice them lengthwise, without completely cutting them in half. Carefully open the potatoes to make room for the filling. First, divide the broccoli and corn among the opened sweet potatoes. Generously pour the warm tomato sauce over the filling. Finally, garnish each sweet potato with sprouts and spring onion rings. Optionally, sprinkle with some freshly ground pepper or chili flakes. Serve the stuffed sweet potatoes immediately, preferably with a fresh green salad or some crusty bread. Per serving: approximately 423 kcal.