Clean Eating Recipe

Sweet Potatoes with Asparagus, Eggplant and Halloumi

5
Average: 5 (10 votes)
(10 votes)
Sweet Potatoes with Asparagus, Eggplant and Halloumi

Sweet Potatoes with Asparagus, Eggplant and Halloumi - Colorful plate with a lot of vitamin power. Photo: Iris Lange-Fricke

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Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
789
calories
Calories

Healthy, because

Even smarter

Nutritional values

This dish is rich in antioxidants, fiber and calcium and protein from the halloumi.

Replace the halloumi for grilled soy to make this a vegetarian dish.

1 serving contains
(Percentage of daily recommendation)
Calorie789 kcal(38 %)
Protein32 g(33 %)
Fat50 g(43 %)
Carbohydrates53 g(35 %)
Sugar added1 g(4 %)
Roughage10 g(33 %)
Vitamin A2.4 mg(300 %)
Vitamin D0.8 μg(4 %)
Vitamin E16.4 mg(137 %)
Vitamin K54.7 μg(91 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin11.1 mg(93 %)
Vitamin B₆0.7 mg(50 %)
Folate171 μg(57 %)
Pantothenic acid2.6 mg(43 %)
Biotin16 μg(36 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C78 mg(82 %)
Potassium1,122 mg(28 %)
Calcium1,146 mg(115 %)
Magnesium142 mg(47 %)
Iron4 mg(27 %)
Iodine21.5 μg(11 %)
Zinc6.3 mg(79 %)
Saturated fatty acids19.3 g
Uric acid151.4 mg
Cholesterol62.5 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
1
9 tablespoons
2
1
2 tablespoons
1 bunch
4 tablespoons
7 ounces
Chickpeas (can; drip weight)
½ bunch
½ bunch
1 teaspoon
½ teaspoon
1 teaspoon
10 ounces
How healthy are the main ingredients?
Sunflower seeds
Preparation

Kitchen utensils

1 Cutting board, 1 Large knife, 1 Non-stick pan

Preparation steps

1.

Clean, wash and slice the aubergine. Heat 2 tablespoons of oil in a frying pan and fry the aubergine slices on both sides for 5-7 minutes over medium heat until golden brown and season with chili flakes, salt and pepper. Remove from the pan and set aside.

2.

Meanwhile peel the sweet potato and cut it into cubes. Halve the chilli pepper lengthwise, remove seeds, wash and slice. Heat 1 more tablespoon of oil in a frying pan and fry the sweet potato cubes for 10 minutes. Add 1 tablespoon sunflower seeds and chilli slices and season with salt and pepper. Also set aside.

3.

Wash the asparagus at the same time, cut off the woody ends, peel the lower third of the stalks if necessary. Heat 1 tablespoon of oil in a frying pan, sauté the asparagus for 5 minutes at medium heat. Deglaze with 1 tbsp. lemon juice, add 2 tbsp. water, cover and cook for another 3 minutes.

4.

Rinse and drain the chickpeas on the side. Wash basil and lemon balm, shake dry and chop. Mix the chick peas with half of the herbs and 1 tbsp. oil and season with salt and pepper.

5.

For the dressing, whisk the remaining oil with the rest of the lemon juice, mustard, turmeric and honey, season with salt and pepper and mix in the remaining herbs.

6.

Cut Halloumi into slices and fry on both sides for 5 minutes in a hot pan over medium heat until golden brown.

7.

To serve, arrange sweet potatoes, slices of aubergine on plates, add chickpeas, asparagus and halloumi and sprinkle with the dressing. Sprinkle with the remaining sunflower seeds.