Sweet potato boats with kale

Ingredients for 4 servings:

• 4 medium-sized sweet potatoes
• olive oil
• 150 g kale
• 100 g feta alternative (e.g. based on almonds or coconut)
• 100 g red cabbage
• 1 small onion(s)
• 2 garlic cloves
• 50 ml vegetable stock
• 1 tsp sweet paprika powder
• 1 handful of sprouts (e.g. arugula or mung bean sprouts)
• 1 bunch of herbs (e.g. parsley or coriander)
• 1 dashes lemon juice
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Preheat the oven to 200°C (top/bottom heat). Halve the sweet potatoes lengthwise and brush the cut sides with 1 tablespoon of olive oil and lightly sprinkle with salt. Place cut-side up on a baking sheet and bake for about 30-40 minutes, until tender. While the sweet potatoes are baking, finely chop the onion and garlic cloves. Heat olive oil in a pan and sauté the onion and garlic until translucent. Wash and roughly chop the kale. Add it and sauté for about 3 minutes. Deglaze with vegetable stock, add paprika, salt, and pepper, and simmer for about 5 minutes, until the kale is tender. Remove the baked sweet potatoes from the oven and scoop out some of the flesh with a spoon (about 1-2 tablespoons per half). Mix the scooped flesh into the kale filling. Fill the sweet potato halves evenly with the kale filling. Slice the red cabbage into strips and place it on top of the stuffed sweet potatoes along with the vegan feta. Garnish with sprouts and fresh herbs. Finally, drizzle with lemon juice. For a nutty touch, sprinkle some roasted sunflower seeds or walnuts over the dish.