Tomatoes stuffed with Sweet Potato & Pine Nuts

Studies show that pine nuts help with weight loss because they contain pinolenic acid, which triggers the release of an appetite-suppressing hormone.

    This combination does not exist.

    Parmesan 50.0 grams


    Crème Fraiche 25.0 grams

    Crème Fraiche

    Garlic 6.0 grams


    Pine Nuts 15.0 grams

    Pine Nuts

    Tomato 400.0 grams


    Arugula 65.0 grams


    Sweet Potato 125.0 grams

    Sweet Potato

    Tarragon 5.0 grams


    Fresh Thyme 5.0 grams

    Fresh Thyme

    • Time : 30.0 mins
    • |
    • Calories: 332.0 kcal
    • |
    • Protein : 14.0 g
    • |
    • Fat : 17.0 g
    • |
    • Carb. : 36.0 g
    : Your Kitchen Essentials
    Utensils: Baking Tray |
    Equipment: Oven |
    Pantry: Salt | Pepper | Olive Oil |
    : Prepare the Ingredients
    Preheat oven to 200°C – Gas Mark 6 - 450°F

    Wash and dry the vegetables prior to chopping (as required)::
    - Tomatoes: cut off the tops. Then hollow out the insides, discard the seeds
    - Sweet Potato: peel and cut into dices
    - Garlic: peel and crush
    - Fresh Thyme: chop
    - Tarragon: chop
    - Arugula: just wash and dry.
    : Prepare the Sweet Potato Stuffing
    Toss the sweet potato in olive oil. Season with salt and pepper. Then place onto an oven proof dish, along with the garlic. Roast in the oven for 25 minutes or until it turns soft.

    Once the sweet potato is done, mash the sweet potato. Add garlic. Mix in the crème fraiche, chopped herbs (tarragon, thyme) and some pine nuts.
    : Stuff and Grill Tomatoes, Plate and Serve
    Spoon the sweet potato mixture into the hollowed out tomatoes. Top with parmesan, drizzle some olive oil over the tomatoes and return to oven. Bake till the parmesan has melted (10 minutes roughly). Take it out of the oven and serve.

    Lightly dress the Arugula with extra virgin olive oil and season with salt and pepper.

    Plate and Serve:
    Plate the stuffed tomatoes and serve with the salad on the side.