Loaded sweet potato with cottage cheese, avocado, minced meat, red pepper in honey and Tesmi

For 2 persons

Ingredients:

2 sweet potatoes
150 grams of cottage cheese
100 grams of grated cheese
1 avocado
2 red onions
Handful of arugula
1 red pepper
3 teaspoons of honey
250 grams of minced meat
70 grams of tomato puree
4 cloves of garlic
1 teaspoon chili flakes
2 teaspoons paprika powder
2 teaspoons thyme
1/2 teaspoon cumin
2 tablespoons Tesmi
Salt and pepper
Red wine vinegar

Materials:

Oven

Cutting board

Knife

Wok or frying pan

Bowl or glass

shot glass or small bowl

Preparation method:

Preheat the oven to 180°C (350°F). Line a rack with baking paper. Rinse the sweet potato briefly in water and pat dry. Place the sweet potato on the rack and bake for 45 to 60 minutes. It's done when you can easily pierce it with a fork.

Slice 1 red onion into rings. Place the onions in a bowl or glass. Fill half the glass with red wine vinegar and the other half with water. Let it sit for about 30 minutes.

Cut the red pepper into half rings and place them in a shot glass or small bowl. Add the honey and mix well. Let it sit briefly.

Chop 1 onion and the garlic and fry them in a pan with 1 tablespoon of Tesmi. Add the herbs and tomato paste and simmer over low heat for 3 minutes. Then add the ground meat and cook for about 10 minutes, or until cooked through.

Cut the avocado into cubes.

When the sweet potatoes are done, place them on a plate and cut them into quarters. This will help push the insides out a bit. Add half a tablespoon of Tesmi to each potato and let it melt slowly. Season with salt and pepper to taste and, using a fork, mash the potato until the Tesmi, salt, and pepper are evenly distributed.

Add the grated cheese. Then top with the ground meat. Then add the avocado, cottage cheese, honey-infused red pepper, arugula, and finally, the red onion.

Enjoy your meal!