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🍽️ Roasted potatoes with colorful dips

505 kcal · 30 min · 4 servings

Ingredients

• 1600 g sweet potatoes (4 large sweet potatoes)
• 1 large garlic clove
• 0.5 lemon
• 450 g low-fat quark
• 1 tsp pepper
• salt
• 1 tomato
• 100 g cucumber (1 piece)
• 1 spring onion
• 1 bunch basil
• 100 g yellow bell peppers (1 small bell pepper)
• 1 tbsp harissa
• 1 tbsp hot curry powder

Instructions

1. 1. Wash the sweet potatoes thoroughly.
2. 2. Poke them all over several times with a fork.
3. 3. Wrap each sweet potato individually in aluminum foil.
4. 4. Preheat the oven to 220 °C (convection 200 °C or gas mark 3–4).
5. 5. Place the foil packets in the oven.
6. 6. Bake the sweet potatoes for about 60 minutes.
7. 7. Peel the garlic.
8. 8. Press the garlic through a press into a bowl.
9. 9. Squeeze the half lemon.
10. 10. Measure out 2 tablespoons of lemon juice.
11. 11. Add the quark and the lemon juice to the bowl.
12. 12. Stir the mixture until smooth.
13. 13. Season the base lightly with salt and pepper.
14. 14. Divide the quark mixture into 3 equal portions.
15. 15. Transfer each portion into a small bowl.
16. 16. Wash the tomato.
17. 17. Cut the tomato into quarters.
18. 18. Remove the stem attachment while doing so.
19. 19. Core the tomato quarters.
20. 20. Dice the tomato very finely.
21. 21. Peel the cucumber.
22. 22. Halve the cucumber lengthwise.
23. 23. Core the cucumber halves with a teaspoon.
24. 24. Cut the cucumber into cubes of about 5 mm.
25. 25. Wash the spring onion.
26. 26. Clean the spring onion.
27. 27. Slice the spring onion into very fine rings.
28. 28. Wash the basil.
29. 29. Shake the basil dry.
30. 30. Pluck the leaves from the stems.
31. 31. Slice the basil leaves into strips.
32. 32. Quarter the bell pepper.
33. 33. Core the bell pepper.
34. 34. Wash the cored bell pepper.
35. 35. Cut the bell pepper into cubes of about 5 mm.
36. 36. Stir the tomato cubes and harissa into the first quark portion.
37. 37. Stir the cucumber cubes, spring onion rings, and basil strips into the second quark portion.
38. 38. Mix the bell pepper cubes with curry powder and stir them into the third quark portion.
39. 39. Take the sweet potatoes out of the oven.
40. 40. Unwrap the sweet potatoes from the aluminum foil.
41. 41. Halve each sweet potato lengthwise.
42. 42. Place the sweet potatoes on plates.
43. 43. Serve the sweet potatoes with the three dips.

Nutrition per serving

• kcal: 505
• Protein: 22 g · Fett/Fat: 3 g · Carbs: 94 g