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🍽️ Crispy Sweet Potato Slices with Creamy Avocado Pea Spread

425 kcal · 30 min · 4 servings

Ingredients

• 300 g sweet potatoes (1 small sweet potato)
• 100 g peas (frozen)
• 0.5 avocado
• 2 tbsp lemon juice
• salt
• pepper
• chili flakes
• 1 handful lamb's lettuce
• 100 g feta

Instructions

1. 1. Peel the sweet potato and wash it thoroughly.
2. 2. Cut the sweet potato into about 4 to 6 thick slices.
3. 3. Preheat the oven to 200 degrees Celsius conventional heat (180 degrees Celsius fan-forced or gas mark 3).
4. 4. Place the sweet potato slices on a baking tray.
5. 5. Bake the slices in the hot oven for 8 to 10 minutes until crispy.
6. 6. Fill a pot with water and bring it to a boil.
7. 7. Add the peas to the boiling water.
8. 8. Cook the peas for 3 minutes over medium heat.
9. 9. Drain the peas and let them drain well.
10. 10. Cut the avocado, remove the pit, and scoop the flesh out of the skin.
11. 11. Place the avocado flesh and the drained peas into a mixing beaker.
12. 12. Add some lemon juice.
13. 13. Blend the mixture with a hand blender until smooth.
14. 14. Season the puree with salt, pepper, and chili flakes to taste.
15. 15. Wash the lamb's lettuce thoroughly.
16. 16. Spin the salad dry.
17. 17. Take the baked sweet potato slices out of the oven.
18. 18. Crumble the feta cheese into small pieces.
19. 19. Top the warm sweet potato slices with the lamb's lettuce.
20. 20. Spread the avocado pea puree generously over the salad.
21. 21. Sprinkle the feta crumbles over the top.
22. 22. Garnish the dish with additional chili flakes and serve immediately.

Nutrition per serving

• kcal: 425
• Protein: 15 g · Fett/Fat: 20 g · Carbs: 45 g