RECIPES

Stuffed sweet potato with “no-tuna” and Egyptian tomato salad

In this vegan version of a tuna salad, chickpeas are used. Mayonnaise, nori, and Dijon mustard provide an irresistible flavour, while diced celery adds a delightful crunch. We combine this protein-rich delight with baked sweet potato for a complete meal. The salad is a practical dish to prepare in advance and keeps well in the fridge for a few days; it can be useful, for example, for making a sandwich.

Recipe Details

Cooking step by step

The sweet potato:

You can bake it or microwave it.
Option 1 (oven): Bake the sweet potato whole with the skin on at 220ºC for approximately 30-40 minutes, until tender when pierced with a fork.
Option 2 (microwave): Microwave on high for 8-10 minutes. Turn halfway through.
Cut in half lengthwise.

Preparation:

Drain the chickpeas.
Cut the nori seaweed into small strips.
Finely chop the red onion and celery.
Chop the parsley and garlic.
Juice the lemon.

Blanched tomatoes:

Heat a pot of water to boiling.
Place tomatoes in a bowl, pour boiling water over them, and let sit for 5 minutes. Drain.

''No-tuna'' salad:

Place the chickpeas in an ovenproof dish and mash them with a fork.
Add the mayonnaise, soy sauce, mustard, nori seaweed, celery, parsley (reserve some for the salad), half of the lemon juice, capers, and red onion (it’s strong, add to taste and reserve some for the salad).
Season with salt and pepper.
Mix all the ingredients well.

Egyptian tomato salad:

Peel the tomatoes and slice them.
In a bowl, mix the remaining lemon juice, garlic, a dash of oil, remaining onion, and parsley. Season with salt and pepper. Add tomatoes and mix well.

Your dish:

Place the filling on each half of the sweet potato.
Serve with tomato salad.

Cooking
step by step

The sweet potato:

Preparation:

Drain the chickpeas.
Cut the nori seaweed into small strips.
Finely chop the red onion and celery.
Chop the parsley and garlic.
Juice the lemon.

Blanched tomatoes:

Heat a pot of water to boiling.
Place tomatoes in a bowl, pour boiling water over them, and let sit for 5 minutes. Drain.

''No-tuna'' salad:

Egyptian tomato salad:

Peel the tomatoes and slice them.
In a bowl, mix the remaining lemon juice, garlic, a dash of oil, remaining onion, and parsley. Season with salt and pepper. Add tomatoes and mix well.

Your dish:

Place the filling on each half of the sweet potato.
Serve with tomato salad.

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Calories	69,5 kcal
Fat	1,6 g
of which saturated fat	0,2 g
Carbohydrates	12,3 g
of which sugar	3,3 g
Proteins	1,8 g
Salt	0,2 g

Calories	69,5 kcal
Fat	1,6 g
of which saturated fat	0,2 g
Carbohydrates	12,3 g
of which sugar	3,3 g
Proteins	1,8 g
Salt	0,2 g

Stuffed sweet potato with “no-tuna” and Egyptian tomato salad

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

Necessary utensils

Nutritional information (every 100 grams)

Preparation time

Difficulty

Ingredients

Necessary utensils

Nutritional information (every 100 grams)

Cooking step by step

The sweet potato:

Preparation:

Blanched tomatoes:

''No-tuna'' salad:

Egyptian tomato salad:

Your dish:

Cooking
step by step

The sweet potato:

Preparation:

Blanched tomatoes:

''No-tuna'' salad:

Egyptian tomato salad:

Your dish:

Do you want to receive this recipe with the step by step in pdf?

Would you like to receive the right and necessary ingredientes to prepare this delicious recipe?