Stuffed sweet potato with planted.kebab

Duration: 45 Min
Difficulty: Medium
Made by: Marie
Marie studies in Regensburg, but her great passion is her food blog (@lesoulfoodist). A few years ago, she made a big trip around the world, where she was particularly fond of Asian cuisine, which can also be super combined with veganism. However, she also likes challenges: Her family is originally from the Crimean peninsula, where the diet is very meat-heavy. However, traditional Russian dishes can be made vegan with a little experimentation!


2 Portions
2 sweet potatoes
200 g planted.kebab
80 g bulgur
160 ml water
1 tsp tomato paste
1 bell pepper
1/2 courgette
1/2 aubergine
Olive oil


Garlic sauce

80 g vegan yoghurt (unsweetened)
2 cloves garlic
1 tsp lemon juice
Salt, pepper

Products in this recipe

£ 4.49


Wash the sweet potatoes well, then rub them with a little olive oil and bake at 160°C for about 35-40 minutes.
Heat 1 tbsp olive oil in a small saucepan, caramelise the tomato paste and add the bulgur. Reduce the heat and deglaze with water. Leave to simmer with the lid on, stirring regularly and adding more water if necessary. When the bulgur is cooked, season with salt and olive oil.
Cut the vegetables into bite-sized pieces and fry them in a large pan over medium-high heat with a little olive oil. Then add the planted.kebab and fry for another 4 minutes.
For the sauce, press or chop the garlic and mix with all the other ingredients.
Remove the sweet potatoes from the oven and open them slightly with the help of 2 forks. Spread the bulgur on both potatoes, then fill with the grilled vegetables and the planted.kebab. Pour the garlic sauce on top and decorate with the mint.

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