(for 2 people)
for the frieze:
5 medium-sized sweet potatoes 3 tbsp olive oil
for the salad:
80 g chickpea lentils couscous 2 vine tomatoes
1 bunch of parsley
1⁄2 bunch of mint
1 lime, juice from it
4 tbsp apple cider vinegar
2 tbsp olive oil
freshly ground pepper
for the avocado mousse:
1 lime, juice from it sea salt
Nutritional values per serving
Carbohydrates: 140.66 g
Sugar: 24.75 g
protein: 23.15 g
Preheat the oven to 180° C circulating air.
For the fries, peel the sweet potatoes and cut into sticks. A sheet of
Line the baking paper and spread the sweet potato fries on it. With olive oil and
Marine with sea salt. Bake in the preheated oven for about 25-30 minutes until golden brown.
Prepare the couscous for the salad according to the package instructions.
Wash the tomatoes, cucumber, mint and parsley thoroughly. Mint leaves from the woody
Separate the stem. Dice the tomatoes and cucumber and parsley with the stem
and finely chop the mint leaves.
Mix the couscous with chopped vegetables and herbs and drizzle with olive oil,
Apple cider vinegar, lime juice and salt and pepper to taste.
For the avocado mousse, pit the avocados and scoop out the flesh with a fork
mash until creamy. Season to taste with lime juice and salt.
Serve sweet potato fries with parsley salad and avocado mousse and