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Sweet Potato Kumpir

Sweet Potato Kumpir

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


  • 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
  • Step 1Preheat 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