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🥗 Patates douces au four avec salade de haricots et poivrons, mozzarella et vinaigrette aux graines de courge

465 kcal · 30 min · 4 portions

Patates douces au four avec salade de haricots et poivrons, mozzarella et vinaigrette aux graines de courge Cuisine gratuitement avec MyFoody →

Ingrédients

Préparation

  1. 1. Preheat the oven to 220 degrees Celsius using top and bottom heat.
  2. 2. Wash the sweet potatoes thoroughly under running water.
  3. 3. Peel the sweet potatoes completely.
  4. 4. Cut the sweet potatoes into thick slices.
  5. 5. Line a baking tray with baking paper.
  6. 6. Place the sweet potato slices on the tray.
  7. 7. Drizzle 2 tablespoons of olive oil over the slices.
  8. 8. Season with salt and pepper to taste.
  9. 9. Toss the slices well so they are evenly coated with oil and spices.
  10. 10. Spread the slices evenly on the tray.
  11. 11. Bake the sweet potatoes in the oven for about 20 minutes.
  12. 12. Remove the sweet potatoes when they are golden brown.
  13. 13. Fill a pot with about 2 liters of water.
  14. 14. Add salt to the water.
  15. 15. Bring the salted water to a boil.
  16. 16. Rinse the beans under cold water.
  17. 17. Trim the ends of the beans thinly.
  18. 18. Add the beans to the boiling salted water.
  19. 19. Cook the beans for 8 to 10 minutes.
  20. 20. Check if the beans are al dente (firm to the bite).
  21. 21. Drain the beans in a colander.
  22. 22. Rinse the beans briefly with cold water.
  23. 23. Let the beans drip dry in the colander.
  24. 24. Place a frying pan on the stove.
  25. 25. Set the heat to medium.
  26. 26. Add the pumpkin seeds to the dry pan.
  27. 27. Roast the pumpkin seeds for about 2 minutes without additional fat.
  28. 28. Sprinkle 1 tablespoon of sugar over the pumpkin seeds.
  29. 29. Let the sugar melt.
  30. 30. Lightly salt the caramelized pumpkin seeds.
  31. 31. Place the pumpkin seeds on a kitchen towel.
  32. 32. Let the pumpkin seeds cool on the towel.
  33. 33. Wash the bell peppers thoroughly.
  34. 34. Halve the bell peppers.
  35. 35. Remove the core (the hard stem attachment) from the bell pepper.
  36. 36. Remove the seeds from the bell pepper.
  37. 37. Cut the bell pepper into thin strips.
  38. 38. Halve the onion.
  39. 39. Peel the onion.
  40. 40. Cut the onion into thin strips.
  41. 41. Wash the spring onions.
  42. 42. Dry the spring onions.
  43. 43. Cut off the roots of the spring onions.
  44. 44. Cut the spring onions into rings.
  45. 45. Wash the parsley.
  46. 46. Dry the parsley.
  47. 47. Pluck the parsley leaves from the stems.
  48. 48. Chop the parsley leaves finely.
  49. 49. Slice the mozzarella.
  50. 50. Heat a frying pan on high heat.
  51. 51. Add 2 tablespoons of olive oil to the hot pan.
  52. 52. Add the prepared vegetables (bell pepper, onions, spring onions) to the pan.
  53. 53. Sauté the vegetables for about 3 minutes.
  54. 54. Shake the pan regularly so the vegetables cook evenly.
  55. 55. Season the sautéed vegetables with salt.
  56. 56. Season the sautéed vegetables with pepper.
  57. 57. Season the sautéed vegetables with sugar.
  58. 58. Take a bowl.
  59. 59. Add 2 tablespoons of olive oil to the bowl.
  60. 60. Add balsamic vinegar.
  61. 61. Mix the oil with the balsamic vinegar.
  62. 62. Season the dressing with salt.
  63. 63. Season the dressing with pepper.
  64. 64. Season the dressing with sugar.
  65. 65. Add the drained beans to the bowl with the dressing.
  66. 66. Add the sautéed vegetables to the bowl.
  67. 67. Add the chopped parsley to the bowl.
  68. 68. Mix all ingredients in the bowl well together.
  69. 69. Take plates for the portions.
  70. 70. Place the baked sweet potatoes on the plates.
  71. 71. Add the bell pepper-bean salad to the plates.
  72. 72. Place the mozzarella slices on the plates.
  73. 73. Sprinkle the cooled pumpkin seeds over the dish.
  74. 74. Enjoy your meal!

Nutrition par portion