Vanilla Oatmeal with Raspberries
Place milk, oatmeal and vanilla in a saucepan and bring to a boil over medium heat. Stir continuously until a creamy porridge is formed. Add frozen raspberries...
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Sweet potato and tomato casserole with feta
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Preparation time:
60 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
682
Calories
76 g
Carbohydrates
17 g
Protein
30 g
Fat
Ingredients:
 | Olive oil | 1 Teaspoon |
 | Sweet potatoes (fresh) | 1 (300 g) |
 | Salt, table salt, sea salt | 0 g |
 | Pepper (black) | 0 g |
 | Pepper (white) | 0 g |
 | Thyme (fresh) | 1 Tablespoon |
 | Pine nuts | 15 g |
 | Feta, feta cheese, shepherd's cheese (approx. 10% fat, light) | 50 g |
 | Cherry tomatoes (can) | 100 g |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
Preheat the oven (electric stove: 200 °C/ convection oven: 175 °C). Grease a baking dish a little. Peel the sweet potato, cut it in half lengthwise and slice it. Wash the thyme, shake dry and remove the leaves from the stems. Mix the oil with salt, pepper and thyme leaves on a deep plate. Roll the potato slices in the thyme-oil marinade and then place them in the casserole dish. Put in the oven and bake for about 20 minutes.
Step 2:
Remove the sweet potatoes from the oven. Top with the tomatoes, crumble the feta and sprinkle on top together with the pine nuts. Put back in the oven and bake for another 10-15 minutes. Remove finished casserole from the oven. Season with coarse pepper.
Macronutrient distribution:
The recipe Sweet potato and tomato casserole with feta is composed of the following macronutrients.
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Kitchen utensils needed:
Casserole dish
Cutting board
Kitchen knife
Oven
Peeler
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