The sweet potato is a staple food in many tropical countries. The sweet potato only develops its sweet taste when it is cooked or baked – the warmer the tuber was when it was growing, the sweeter it tastes. The sweet tuber has many positive properties. It is rich in vitamins C and E, as well as beta-carotene – which protects the cells and strengthens the immune system. The abundant potassium has a positive effect on the body’s fluid balance, it has a dehydrating effect and even lowers blood pressure.
- 2 medium-sized sweet potatoes
- 2 salmon (with or without skin)
- 1 cauliflower
- 250g mushrooms
- 2 red onions
- 3 cloves of garlic
- Coconut oil
Peel the sweet potatoes and cut them into bite-sized pieces, as well as the cauliflower – spread both on a baking sheet and put it in the oven for 20 minutes at 180 degrees.
Prepare the salmon in a pan as you like – in our recipe we seasoned it with sea salt, pepper and oregano. If you are preparing salmon with the skin on, sear the skin side first so that it becomes crispy.
Chop the onions and fry them together with the pressed garlic in a little coconut oil in a large pan or wok.
Halve or quarter the mushrooms and add to the onions and garlic after steaming. Season everything with a pinch of sea salt and pepper.
Add the finished sweet potatoes and the cauliflower – stir everything well – serve on plates together with the salmon and leave to taste.