Recipe

Sweet potato and zucchini spread

Name: Sweet potato and zucchini spread
Cook time: 40 min
Total time: 40 min
Yield: 1 Servings
Ingredients: 1 Zucchini; 1 Süßkartoffel; 1 EL Bratolivenöl; 1 EL Olivenöl; 0,5 TL Salz; 50 g Kürbiskerne; Etwas Kurkumapulver; Etwas frische Petersilie; HistaFood Bio KörnerBrot

Suitable for the following diets:

histaminarm
fructosearm
glutenfrei
laktosefrei
vegan

fructosearm
glutenfrei
histaminarm
laktosefrei
Rezepte
vegan
vegetarisch

Cook time 40 min.

Level average

Ingredients

Servings

1 Zucchini
1 Süßkartoffel
1 EL Bratolivenöl
1 EL Olivenöl
0,5 TL Salz
50 g Kürbiskerne
Etwas Kurkumapulver
Etwas frische Petersilie
Dazu
HistaFood Bio KörnerBrot

Good to know

You can store the spread in an airtight jar in the refrigerator. It will keep for about 3-4 days.

Cook time

Preheat oven to 180°C (350°F) top/bottom heat
Wash zucchini and cut into cubes
Peel sweet potato and cut into cubes
Place in an ovenproof dish
Add 1 tbsp frying olive oil and bake in the preheated oven for approx. 20-30 minutes until cooked through
Wash parsley and chop finely
Remove vegetables from the oven
Add salt, pumpkin seeds, a little turmeric powder and parsley
Puree finely or coarsely with an immersion blender, as desired
Add 1 tbsp olive oil and mix well
Serve with toastedHistaFood Organic GrainBreadand a little parsley

Note

We exclusively use ingredients from the SIGHI list, category 0 and 1. Please always be aware of your individual tolerance.

Products for recipe

Organic Grain Bread Baking Mix

7,10 €

(15,78 € / 1kg)

Sweet potato and zucchini spread

Cook time

Note

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