Connie  |  Sep 24, 2019

Juicy fresh figs and roasted sweet potatoes are the nutrition superfood stars in this very simple yet very delicious bowl! Just make sure that you get the ripest softest figs and you are all set! I cooked this for hungry bunch at a recent Connie´s Kitchen Vegetarian Power Lunch. Always a good sign and something I take as a compliment - all the plates came back very clean!

Connie´s Nutrition Tip: Figs are very nutritious, they are especially high in soluble fiber and thus supporting a healthy gut. They are also high in minerals like potassium, calcium, magnesium, iron and copper and are a good source of antioxidant vitamins and K.


Ingredients: (for 4)

4 small sweet potatoes (about 800 kg in total, scrubbed and washed)

6 tbsp olive oil

balsamic cream or glaze

6 spring onions, halved lengthwise (or quartered if big) and cut into 4cm long pieces

½ red chili or jalapeño, very thinly sliced

6 very ripe soft figs, washed and cut in 6 pieces, hard stem removed

150 g goat's cheese or crumby feta or plant-based cheese equivalent

1 handful walnuts roughly chopped

150g basmati rice (optional)

2 handful fresh rocket leaves / rucola

Salt and freshly ground black pepper



1.Preheat the oven to 220°C.

2.Bring salted water to a boil and cook the basmati rice al dente (it should still have a bite). Drain and cover with a tea towel and let it cool out. Or even better use some left over rice.

3.Half the sweet potatoes lengthwise, and then cut each half again similarly into 3 long wedges, each about 2cm thick). Mix with 2-3 tablespoons of the olive oil 1 teaspoon salt, and some black pepper. Spread the wedges out, skin side down, on a baking sheet and cook for about 20-25 minutes, until soft but not mushy. Remove from the oven and leave to cool down.

4.Mix rice and arugula/rucola and arrange on a plate followed by the sweet potatoes

5.Heat the remaining oil in a frying pan over medium heat and add the green onions and chile. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chile.

6.Spoon the warm oil, onions, and chile over the sweet potatoes.

7.Dot the figs among the wedges and then drizzle over the balsamic glaze. Crumble the cheese and sprinkle the nuts over the dish. Serve at room temperature.



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