Baked sweet potatoes with oven-baked vegetables

Ingredients for 2 servings:

• 2 sweet potatoes
• 1 onion(s), red
• 2 large beefsteak tomatoes
• 1 bell pepper(s), red
• 230 g chickpeas (drained weight)
• 220 g green beans (drained weight)
• salt and pepper
• 1 garlic clove(s)
• chili flakes
• 60 ml olive oil
• 85 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

vegan

First, mix the olive oil and water. Finely chop the garlic and add it. Add the spices and mix everything well. Let stand for a few minutes. Preheat the oven to 180°C fan/convection oven. Peel the sweet potatoes, cut them into pieces, and place them in a baking dish. Pour half of the oil and water mixture over them and place them in the oven for 20 minutes. Cut the remaining vegetables into pieces and large slices of the onion. Drain the chickpeas and beans. After 20 minutes, add them to the sweet potatoes and pour the remaining oil and water mixture over them. Return to the oven for another 15-20 minutes, stirring/turning the vegetables occasionally. Tip: To make the sweet potatoes easier to peel and slice, I like to pre-cook them whole for 20-30 minutes. Then add them directly to the baking dish with the vegetables. The preparation time will then be slightly longer.