sweet potatoes200 g
80 g vegan yoghurt (unsweetened)
2 cloves garlic
1 tsp lemon juice
Wash the sweet potatoes well, then rub them with a little olive oil and bake at 160°C for about 35-40 minutes.
Heat 1 tbsp olive oil in a small saucepan, caramelise the tomato paste and add the bulgur. Reduce the heat and deglaze with water. Leave to simmer with the lid on, stirring regularly and adding more water if necessary. When the bulgur is cooked, season with salt and olive oil.
Cut the vegetables into bite-sized pieces and fry them in a large pan over medium-high heat with a little olive oil. Then add the planted.kebab and fry for another 4 minutes.
For the sauce, press or chop the garlic and mix with all the other ingredients.
Remove the sweet potatoes from the oven and open them slightly with the help of 2 forks. Spread the bulgur on both potatoes, then fill with the grilled vegetables and the planted.kebab. Pour the garlic sauce on top and decorate with the mint.