Kumpir is one of my favorite meals of all time. There are so many ways to stuff them potatoes, I just love to try out new things as you already know.
Sweet Potato Kumpir is my favorite so far and I just love the taste of sweet potatoes combined with turkish bulgur salad and a refreshing yoghurt sauce on top.
You can also use quinoa or couscous if you prefer that.
Sweet Potato Kumpir
29. October 2016
: 4
: 60 min
Ingredients
- 4 medium size sweet potatoes
60g bulgur, covered with hot water until all soaked in
3-4 green onions, chopped into small pieces
5-6 cherry tomatoes, cut into quarters
half a cucumber, cut into small cubes
1 Tbs paprika paste
1 Tbs tomato paste
100g soy quark or yoghurt, unsweetened
2 cloves garlic, pressed through garlic press
bunch of dill, chopped
bunch of parsley, chopped
50g red cabbage, cut into thin slices
3 Tbs olive oil
juice of one lemon
salt and pepper to taste
Directions
- Step 1 Preheat oven to 200 Celsius. Wash sweet potatoes and use a fork to make a few holes into the skin
- Step 2
With a brush coat sweet potatoes with one Tbs olive oil and use aluminum foil to pack them all up separately and place them on the baking tray. Bake for about 40-50 minutes - Step 3
Meanwhile cover bulgur with hot water in a bowl until the water is completely gone and soaked in. Add cucumber, tomatoes, green onion, lemon juice, paprika paste, tomato paste and 1 Tbs oil now. Mix until combined and season with salt and pepper - Step 4
In a separate bowl add vegan quark / or yoghurt, chopped parsley and dill, olive oil and garlic. Mix well and season with salt and pepper - Step 5
Once the potatoes are ready, unpack them, cut them in the middle and carefully open them with your fingers. Add bulgur, then quark/yoghurt and red cabbage. Enjoy
