Okinawa Sweet Potato with Camembert
Imagine a dish that marries the unique sweetness of Okinawa sweet potatoes with the creamy, rich flavor of Camembert cheese, brought together in a warm, comforting bake. That's exactly what the "Okinawa Sweet Potato with Camembert" recipe offers. This culinary creation is a feast for the senses, combining the earthy sweetness of purple sweet potatoes with the gooey indulgence of Camembert, all while adding a nutritious punch with ingredients like Brussels sprouts, walnuts, and red lentils. It's a dish that's as nourishing as it is delicious, perfect for sharing with loved ones or enjoying as a treat to yourself.
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Ingredients
- 2 medium Okinawa sweet potatoes peeled and cut into small pieces
- 400 gram Brussels sprouts halved
- 1 Camembert cheese
- 2 tbsp maple syrup
- 1/3 cup walnuts roughly chopped
- 3 tbsp olive oil
- 1 cup red lentils cooked
- 1 red onion
Instructions
- Set your oven to 200°C (about 400°F).
- On a large baking sheet, arrange the cut Okinawa sweet potatoes on one half and the halved Brussels sprouts on the other. Make a space in the center for the Camembert cheese.Drizzle the vegetables with olive oil and season with salt and pepper. Place the Camembert cheese in the center of the sheet. Pour the maple syrup over the cheese and sprinkle the chopped walnuts on top.
- Put the baking sheet in the oven and bake for about 35 minutes, or until the vegetables are tender and the cheese is soft and gooey.
- In a large bowl, combine the roasted vegetables, melted Camembert cheese (with syrup and nuts), cooked red lentils, and sliced red onion. Toss gently to mix.
- Check for seasoning, adjust if necessary, and serve warm as a nourishing, colorful meal.
Nutrition
Calories: 1158kcalCarbohydrates: 140gProtein: 60gFat: 44gSaturated Fat: 19gPolyunsaturated Fat: 11gMonounsaturated Fat: 11gCholesterol: 81mgSodium: 1323mgPotassium: 2827mgFiber: 44gSugar: 31gVitamin A: 34584IUVitamin C: 184mgCalcium: 700mgIron: 12mg
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