Sweet Potato and Avocado Kebabs
Sweet potatoes are low in fat, but rich in minerals and vitamins. The tubers supply in particular the cell-protecting beta-carotene. Our body can absorb this fat-soluble substance particularly well if some fat is used.
If you want a little variety, you can use Hokkaido pumpkin instead of sweet potato.
- 18 ounces Sweet potato (or Butternut Squash)
- 2 Avocados
- 4 tablespoons light sesame oil
- freshly ground peppers
- 2 fresh garlic
- 2 inches fresh ginger
- 1 handful cilantro
- 1 red chile pepper
- ½ teaspoon peppercorns
- ½ teaspoon Coriander
- 2 tablespoons Lime juice
- 1 teaspoon brown sugar
- 2 tablespoons Rice vinegar
- 2 tablespoons soy sauce
Cut the potatoes into bite-size pieces. Par-cook in salted water for about 5 minutes and then drain well.
Peel and halve the avocados, remove the pits, and also cut into pieces.
Alternately, thread the sweet potato and avocado pieces onto wooden skewers. Brush with a little oil, season with salt and pepper and cook on the hot grill for about 5 minutes.
For the dressing, peel and finely chop the garlic and ginger. Rinse the cilantro, shake dry and also finely chop. Rinse and halve the chile pepper and finely chop. Crush the peppercorns and the coriander finely in a mortar and then mix everything with the remaining oil, the lime juice, the sugar, the rice vinegar and soy sauce. Season to taste.
Place the kebabs on plates and serve drizzled with the dressing.