Smashed sweet potatoes with chard-fennel-veggies

LUNCH - 4 SERVINGS - 45 MIN - EASY

We made this recipe for a GRIM-team-lunch. The combination of the sweet potatoes and the fresh veggies is a great combination. You like it vegan? No problem - just skip the parmesan. 

Ingredients for the potatoes

• 4 sweet potatoes

• Parmesan cheese 

• Fresh thyme and rosemary

• Olive oil

• Salt & pepper

Ingredients for the veggie-mix

• 1 fennel

• 1 chard

• 1 onion 

• 1 garlic clove 

• Salt & pepper 

• Olive oil 

How to do it

1. Boil the sweet potatoes for about 30 until they are soft. 

2. In the meantime: Prepare the veggie-mix. Cut the onion and the garlic into small pieces. Cut the chard and fennel into pieces.

3. Mix 4 tbsp of olive oil, the fresh herbs & some salt & pepper. Preheat the oven (grill function). 

4. When the potatoes are done, cut them in half and mash them with a fork. Pour a tablespoon of herb oil over each potato and rub Parmesan cheese over it (depends on how cheesy you want it). 

5. Put the potatoes into the preheated oven for about 5 - 10 minutes.

6. Use the time while the potatoes are in the oven to fry your veggies. Heat some olive oil in a pan. Steam the onion with the garlic. Add the fennel and chard and fry the vegetables for another 3-5 minutes. Season with salt & pepper.

7. Enjoy! :)