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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 200°C.
Wash and scrub the sweet potato well.
Cut the sweet potato lengthwise and place on a parchment-lined tray.
Drizzle with olive oil and sprinkle with paprika, cinnamon, salt, and pepper. Spread over both potato halves and place them cut side down.
Bake for 30-35 minutes, until golden and soft. Check by inserting a knife.
Prepare the tabbouleh by mixing pomegranate seeds, chopped tomatoes, parsley, boiled lentils, lemon juice, olive oil, garlic, salt, and pepper. Mix well.
Spread the tabbouleh over the baked sweet potatoes and drizzle with tahini.
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Double or triple the quantities as needed.
A healthier dish to put on a Christmas table.
Can I use a different type of potato?
Yes, you can use regular potatoes, but the flavor will differ.
How do I know when the sweet potatoes are done?
Insert a knife into the sweet potatoes; they should be golden and soft.
Can I prepare the tabbouleh in advance?
Yes, you can prepare the tabbouleh a few hours in advance and store it in the refrigerator.
What can I use instead of tahini?
You can use a yogurt sauce or hummus as an alternative to tahini.
Is there a substitute for pomegranate seeds?
You can use dried cranberries or raisins as a substitute for pomegranate seeds.
