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🍽️ Green Rice with Oven-Baked Sweet Potatoes and Herb Peanut Pesto

648 kcal · 30 min · 4 servings

Ingredients

• Jasmine rice 300 g
• salt pinch
• sweet potatoes 2 pcs.
• chili, ground pinch
• olive oil 7 tbsp
• lemons 1 pcs.
• parsley, fresh 60 g
• peanuts, roasted and salted 120 g
• honey 50 g
• water 6 tbsp
• spinach leaves 300 g
• zucchini 2 pcs.
• garlic cloves 1 pcs.
• butter 2 tbsp
• pepper, black ground pinch

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Place the rice in a pot and cover it with about 700 milliliters of salted water.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat to low to medium.
5. 5. Simmer the rice with the lid on the pot for about 12 to 15 minutes.
6. 6. Wash the sweet potatoes thoroughly under running water.
7. 7. Peel the sweet potatoes.
8. 8. Cut the sweet potatoes in half lengthwise.
9. 9. Cut the halves into half-moon shapes about half a centimeter thick.
10. 10. Place the sweet potato pieces in a bowl.
11. 11. Add ground chili and three tablespoons of olive oil.
12. 12. Mix the sweet potatoes thoroughly with the spices and oil.
13. 13. Line a baking tray with baking paper.
14. 14. Spread the sweet potatoes evenly on the tray.
15. 15. Place the tray in the oven for about 20 to 25 minutes.
16. 16. Cut a lemon in half.
17. 17. Squeeze the juice out of the lemon.
18. 18. Wash the parsley under cold water.
19. 19. Shake the parsley dry.
20. 20. Remove the thick stems from the parsley.
21. 21. Add one to two tablespoons of lemon juice to a tall container.
22. 22. Add the prepared parsley to the container.
23. 23. Add half of the peanuts to the container.
24. 24. Add honey to the container.
25. 25. Add three tablespoons of olive oil to the container.
26. 26. Blend the ingredients into a smooth pesto using a hand blender.
27. 27. Wash the spinach under running water.
28. 28. Spin the spinach dry.
29. 29. Rinse the zucchini.
30. 30. Grate the zucchini coarsely.
31. 31. Cut the garlic in half.
32. 32. Peel the garlic cloves.
33. 33. Finely chop the garlic.
34. 34. Heat a large pan.
35. 35. Add one tablespoon of olive oil to the hot pan.
36. 36. Set the heat to medium to high.
37. 37. Sauté the grated zucchini and chopped garlic for about two to three minutes.
38. 38. Add the cooked rice to the pan.
39. 39. Add two tablespoons of butter to the pan.
40. 40. Mix the rice, butter, and vegetables well together.
41. 41. Reduce the heat to low.
42. 42. Take the sweet potatoes out of the oven.
43. 43. Set the sweet potatoes aside.
44. 44. Add the spinach to the pan.
45. 45. Let the spinach wilt for about two minutes.
46. 46. Season the vegetable rice with salt.
47. 47. Season the vegetable rice with pepper.
48. 48. Divide the vegetable rice among deep plates or large bowls.
49. 49. Divide the oven sweet potatoes among the plates or bowls.
50. 50. Sprinkle the dish with the remaining peanuts.
51. 51. Serve the herb peanut pesto on the side.

Nutrition per serving

• kcal: 648
• Protein: 19 g · Fett/Fat: 35 g · Carbs: 72 g