Stuffed Sweet Potato Recipe

Thoroughly wash the sweet potatoes, then rub them with a little olive oil and bake in the oven at 160°C for 35 to 40 minutes.

Heat a tablespoon of olive oil in a small saucepan, caramelize the tomato paste, and then add the bulgur. Reduce the heat and add water. Let it simmer with a closed lid, stirring regularly and adding water if necessary. When the bulgur is cooked, season with salt and olive oil.

Cut the vegetables into pieces and sauté them over high heat in a large pan with a bit of olive oil. Then add the plant-based kebab and sauté for an additional 4 minutes.

For the sauce, crush or finely chop the garlic and mix it with all the other ingredients.

To finish, remove the sweet potatoes from the oven and slightly open them using 2 forks. Divide the bulgur over the two potatoes, then fill with the grilled vegetables and the kebab substitute. Pour the garlic sauce on top and garnish with mint.