Lazy Stuffed Sweet Potatoes \\\ Patates douces farcies faciles

(version française plus bas!)

I love sweet potatoes! They are so delicious and simple to prepare. I really enjoy their colours, and they are a definite staple in my kitchen. This recipe makes for great lunches and amazing dinners. It is simple, easy to prepare and to put together, full of flavours and you can use the bean filling on toast or just on top of a salad.

stuffed-sweet-potato

Here is what you need:

  • 1 small sweet potato per person
  • 1 can of corn
  • 1 can of mixed beans
  • 2 tomatoes
  • 1 tsp garlic powder or 1 clove of fresh garlic, minced
  • 1 tsp chilli flakes
  • 1 tbs soy sauce
  • 2 tbs tahini
  • 1 tbs sesame seeds

To serve:

  • Lettuce
  • sesame seeds
  • Lemon juice

Here is what you do:

  1. Wash your sweet potatoes and poke them with a fork all around to help them cook more quickly. Place them in your oven set at 350F for 1 hour or until you can push a fork all the way through them.
  2. For the bean filling, place all the ingredients in a pan set on medium heat and let cook until the tomatoes are cooked. Mix well so that the tahini coats everything nicely.
  3. To serve, place some lettuce at the bottom of your plate. Cut the sweet potato in half and place it on the lettuce. Add some beans on top and garnish with some sesame seeds and a few tablespoons of lemon juice. Enjoy!

This is so delicious! I love the fact that I can just cook some sweet potatoes ahead and whip up the bean filling in no time. The beans are slightly spicy, but the flavours are well balanced between the bitterness of the tahini and the sourness of the lemon juice. I’ve been craving this these last few days, so I hope you give it a try!

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J’adore les patates douces! Elles sont si délicieuses et faciles à préparer. J’ adore leur couleur, et on en trouve toujours dans ma cuisine. Cette recette est parfaite pour des lunchs préparés à l’avance ou pour des dîner savoureux. Elle est simple, facile à préparer et à assembler, pleine de saveurs et il est possible d’utiliser le mélange de légumineuses directement sur une salade ou sur du pain. Miam!

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Voici ce dont vous aurez besoin:

  • 1 petite patate douce par personne
  • 1 conserve de maïs
  • 1 conserve de légumineuse mélangées
  • 2 tomates
  • 1 c. à thé de poudre d’ail ou une gousse d’ail émincée
  • 1 c. à thé de flocons de piment
  • 1 c. à soupe de sauce soja
  • 2 c. à soupe de tahini
  • 1 c. à soupe de graines de sésame

Pour servir

  • Laitue
  • graines de sésame
  • jus de citron

Voici ce qu’il faut faire:

  1. Bien laver les patates douces et faire des trous tour autour à l’aide d’une fourchette pour les aider à cuire. Les placer dans votre four à 350F (180C) et les laisser cuire pour 1 heure ou jusqu’à ce qu’une fourchette puisse les traverser facilement.
  2. Pour la garniture de légumineuses, placer tous les ingrédients dans une poêle sur feu doux. Mélanger le tout et laisser cuire jusqu’à ce que les tomates soient bien cuites. Bien mélanger pour que le tahini recouvre bien le tout.
  3. Pour servir, placer quelques feuilles de laitue dans le fond de votre assiette. Couper une patate douce en deux et la placer sur la laitue. Ajouter la garniture de légumineuse sur le dessus. Garnir avec des graines de sésame et du jus de citron. Savourez!

Une vraie recette pour les chefs paresseux! J’adore le fait que les patates douces se préparent très bien à l’avance et que la garniture de légumineuses est très rapide à préparer, tout en étant savoureuse et légèrement épicée. Les saveurs de ce plat sont bien balancées entre la fraîcheur de la laitue, la texture crémeuse de la patate douce et des légumineuse, l’amertune du tahini et l’acidité du jus de citron. J’espère que vous essayerez cette recette!

Buckwheat Stuffed Zucchinis

A few months ago I went to a bulk store where I bought a giant bag of buckwheat groats. I love the idea of adding more whole grains to my kitchen, but this bag of grains got lost in my pantry. When I found it again this morning, I decided to give it a go. I also had pretty little ball zucchinis waiting to be cooked, so I combined both and made stuffed zucchinis.

stuffed-zucchini

I started by cooking the buckwheat groat to have a better idea of their taste. I was really surprised! These grains have a subtle bread-like taste that is very mild, but still unique. These are also great because they cook so quickly! They would be a perfect alternative for rice as a side dish too.

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Combined with the fresh summery flavours of tomatoes and basil, these stuffed zucchinis were delicious!

stuffed-zucchini2

Here is what you need:

For the stuffed zucchinis:

  • 1 cup buckwheat groats
  • 8 king oyster mushrooms
  • 1 tsp olive oil
  • 4 cloves of garlic
  • 2 tbs tomato paste
  • 1 can chickpeas
  • 3 stalks green onions
  • 1/3 cup pepitas
  • 1/2 cup fresh basil leaves
  • salt and pepper to taste
  • 4-5 ball zucchinis

For the sauce:

  • the flesh of the zucchinis
  • 3 tomatoes
  • 3 laurel leaves
  • 1 cup fresh basil leaves
  • 1/2 tsp dried rosemary leaves
  • 1 pinch red pepper flakes
  • salt and pepper to taste

Here is what you need:

  1. In a sauce pan, combine the buckwheat groats with 2 cups of water. Bring to a boil, reduce the heat and let simmer until all the water is absorbed. This should take less than 10 minutes. Set aside in a large mixing bowl.
  2. Cut the mushrooms in tiny pieces. In your sauce pan, add the oil and the mushrooms and let cook on medium-high heat. Add the tomato paste along with 1/2 cup and mix well. Once all the water has evaporated, add the mushrooms to the buckwheat.
  3. Mince the garlic cloves and green onions and add to the mix.
  4. Add the chickpeas, pepitas and basil leaves and mix until everything is well combined. Taste and add salt and pepper accordingly. Set aside.
  5. Cut the caps off your zucchinis and hollow them out using a spoon. Make sure your zucchinis are still about 5-7mm thick all around. Set aside.
  6. Fill the zucchinis with the buckwheat filling and close with their caps. Place on a lined cookie sheet. Cook for 45 minutes at 350F.
  7. Dice the 3 tomatoes and place them in your sauce pan. Add the zucchini flesh and the laurel leaves, rosemary leaves and red pepper flakes. Place on medium heat and mix.
  8. Once the tomatoes are completely mushed, remove from the heat. Add the basil leaves, salt and pepper. Using your wand mixer, process the sauce until smooth. Set aside.
  9. To serve, place some sauce at the bottom of your plate, add a zucchini and garnish with some green onions and basil leaves. Enjoy!

stuffed-zucchini4

These are so cute! They were delicious: the sauce added just enough moisture to the dish, while the buckwheat made it super filling and delicious. The contrasting textures of the mushrooms and pepitas also made every bite exciting. But, really, how cute are they? Let me know if you try this out!