Oven Roasted Sweet Potatoes with Quark and Lentil Vegetable Medley

Ingredients

• 4 medium sweet potatoes (300 g each)
• 150 g red lentils
• 1 red bell pepper
• 1 Zucchini
• 1 Carrot
• 2 tbsp Rapeseed oil
• 200 ml vegetable broth
• Salt
• Pepper
• 1 tsp curry powder
• 0.5 tsp ginger powder
• 150 g Low-Fat Quark
• 100 g Yogurt (3.5% fat)
• 0.5 tsp sweet paprika powder
• 1 tsp lemon juice
• 1 handful parsley

Instructions

1. 1.

   Line a baking sheet with parchment paper. Wash and pat dry the sweet potatoes, pierce them several times with a fork, place on the sheet and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 45 minutes.

2. 2.

   Meanwhile cook lentils in boiling water until tender, about 25 minutes. While they simmer, peel and chop bell pepper, zucchini, and carrot into small cubes. Heat oil in a pan, sauté the vegetables for about 5 minutes over medium heat, then deglaze with broth. Season with salt and pepper and cover to cook another 5 minutes.

3. 3.

   Drain lentils, let them dry slightly, season with salt, pepper, curry and ginger powder. Whisk quark with yogurt until smooth, season with salt, pepper, paprika and lemon juice. Wash parsley, pat dry, then chop.

4. 4.

   Remove sweet potatoes from the oven, slice lengthwise and gently press to open. Fill each potato with lentils, quark cream and vegetable cubes. Arrange on a plate or individual dishes and sprinkle with parsley.