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Roasted sweet potato with caramelized shallot and mozzarella

Name: Roasted sweet potato with caramelized shallot and mozzarella
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 400 g sweet potato, cut into 0.5–1 cm slices; 3 unit shallot, halved and cut into thin strips; 12 g balsamic vinegar cream; 120 g bulgur; 125 g mozzarella cheese, crumbled into medium pieces; 4 g vegetable broth powder; 15 g honey; 5 g parsley, leaves only; 200 ml water; 1 clove garlic, peeled and grated; 30 ml olive oil; 20 ml water; 1 teaspoon red wine vinegar; 0.38 g oregano; 0.18 g dried basil; 0.18 g dried thyme; 0.07 g dried rosemary; 0.15 g garlic powder

This recipe combines the sweetness of the roasted sweet potato with the caramelized shallot and the freshness of mozzarella, all enhanced by an aromatic parsley oil and served over fluffy bulgur. It is a colorful dish, easy to prepare and perfect for a comforting and healthy meal.

Servings: 2
Prep: 10 min
Cook: 20 min

Ingredients

400 g sweet potato, cut into 0.5–1 cm slices
3 unit shallot, halved and cut into thin strips
12 g balsamic vinegar cream
120 g bulgur
125 g mozzarella cheese, crumbled into medium pieces
4 g vegetable broth powder
15 g honey
5 g parsley, leaves only
200 ml water
1 clove garlic, peeled and grated
30 ml olive oil
20 ml water
1 teaspoon red wine vinegar
0.38 g oregano
0.18 g dried basil
0.18 g dried thyme
0.07 g dried rosemary
0.15 g garlic powder

Instructions

Preheat the oven to 220 °C. Cut the sweet potato into 0.5–1 cm slices, place them on a baking tray lined with parchment paper, add a drizzle of oil, season with salt and pepper and toss to coat.
Bake the sweet potato on the middle rack for 18–20 minutes or until tender and golden, flipping halfway through cooking.
In a saucepan, bring the water together with the vegetable broth powder and a pinch of salt to a boil. Add the bulgur, return to a boil, reduce the heat and cook for 4 minutes. Remove from the heat, cover and let stand for 10 minutes. When ready, drain and set aside.
Peel the shallot, halve it and cut into thin strips. Heat a drizzle of oil in a frying pan over medium heat, add the shallot and cook for 1–2 minutes until lightly browned.
Add the honey, the balsamic vinegar cream and a generous splash of water. Bring to a boil for 1 minute and cook over low heat for another 3 minutes or until the shallot is caramelized. Remove and set aside.
Prepare the ingredients: peel and grate the garlic, remove the parsley leaves and crumble the mozzarella into medium pieces. Leave the mozzarella in a sieve until plating.
For the parsley oil: in a bowl, mix the Italian seasoning, the parsley, the grated garlic, the red wine vinegar, the oil and the water for the sauce. Season with salt and pepper and blend with an immersion blender until smooth.
To plate: serve the bulgur as a base, place the roasted sweet potato, add the caramelized shallot and the crumbled mozzarella. Finish with parsley oil to taste.

Nutrition (per serving)

Calories: 665 kcal
Protein: 27 g
Carbohydrates: 100 g
Fat: 38 g
Fiber: 15 g