Sweet potato with avocado, feta, walnut and pomegranate
2 servings
60 minutes
This authorial recipe combines the rich, sweet flavor of baked sweet potato with the creamy tenderness of avocado, the spiciness of feta cheese, and the nutty depth of walnuts. Bright pomegranate seeds add freshness and a slight tartness, balancing the dish's flavor. This combination of ingredients makes it not only aesthetically appealing but also gastronomically multifaceted. This dish is perfect for a light dinner or an exquisite presentation on a festive table. Thanks to the naturalness and benefits of each component, it harmoniously fits into the concept of healthy eating. Possibly inspired by Mediterranean motifs, this recipe transforms familiar ingredients into a refined culinary work of art.
1
Cut the sweet potato in half, leaving the skin on and making grid-like cuts on each half. Brush with olive oil, salt, and smoked paprika. Place in foil in a preheated oven at 200 degrees.
- Sweet potato: 1 piece
- Olive oil: 2.5 tablespoons
- Salt: to taste
- Smoked paprika (pimenton): 0.5 teaspoon
2
After 30 minutes, open the foil and bake for another 20 minutes. If the tubers are small, less time is needed. Do not overbake sweet potatoes as they become too soft and lose their flavor.
- Sweet potato: 1 piece
3
Dice the avocado or mash it with a fork, add lemon juice, garlic (pressed), olive oil, cilantro, and finely chopped red onion. Tomatoes can be added if desired.
- Avocado: 2 pieces
- Lemon juice: 1 tablespoon
- Garlic: 2 cloves
- Olive oil: 2.5 tablespoons
- Cilantro: 2 sprigs
- Red onion: 0.5 head
4
Place the cooked sweet potato on a plate, spread avocado 'spread' on top, and sprinkle with feta crumble, chopped walnuts, and pomegranate.
- Avocado: 2 pieces
- Feta cheese: 2 tablespoons
- Walnuts: 3 pieces
- Pomegranates: to taste