Colorful Sweet potato with broccoli, tasty pesto, pomegranate and feta on top

The sweet potato, or yam, isn’t any ordinary potato! Especially when on a low- sugar diet, diabetes or weight issues this root vegetable is your best friend. The yam has a low glycemic index of 35, when boiled,  and is high in fibres. That aids in a slow absorption of the carbs, thus the risk of weight gain minimizes. It is packed with anti-oxidants, adinopectine and lectine. The protein adenopectine is a hormone that balances the insulin level, which is on the low hand with diabetes type 2-patients. This vegetable can be used as a natural medicine in this case.

The normal potato is also a good source of potassium, vit B6 and the juice can cure acidity in stomach or intestines, but it is gives heaviness to the body, especially together with meat. Both are called ‘kapha encreasing’ food, meaning heavy, slowing down body and mind. An other downside is that all nightshades have a high level of toxic alkaloids, which some people can’t digest. This can give minor complaints at first, but ultimately results in food-intolerance and skin issues.

The Sweet potato is a pleasure for the eye, the taste and texture satisfying and soul southing.

Three times hurray for my favorite veg!





Colorful Sweet potato with broccoli, tasty pesto, pommegranate and feta on top
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Meet my favorite vegetable: the sweet potato! This recipe is great for lunch or a nice and light dinner. For the pesto you can freestyle with some fresh herbs you might already have in the house. I used some mint in this one, because I really love the combo with peas.  If you make some more pesto, you have a nice base for a delicious salsa for pasta with grilled veggies or a deluxe sandwich with some cheese or advocates and other greens.
Course: Main Course, Side Dish
Cuisine: All, Mediterranean
Servings: 4 people
Calories: 300 kcal
  • 2 big sweet potatoes
  • 250 g preboiled chickpeas
  • 1 cup peas fresh or frozen
  • 1 tbsp ghee or coconutoil
  • 1/2 pommegranate pitted
  • 1 broccoli steamed in pieces
  • oregano
  • pinepits
  • goatcheese feta optional
For the Green Pesto:
  • 150 ml olive oil
  • 1 lime, the juice
  • 2 garlic
  • pinch seasalt
  • pinch black pepper
  • 1 handful fresh basil
  • parsley or rucola or mint
  • Pecorino  or yeast
  • 1 handful soaked cashews
  1. Boil the potatoes in salted water and steam the broccoli briefly so they remain nice and green. 

  2. Add everything in a blender and mix until it has become a smooth mixture.

  3. Heat the oil in a little pot and add the peas. Bring to taste with salt, pepper and oregano. When everything is hot and done, take it off the heater and add a big spoon of the pesto.

  4. Cut the potatoes in half and to finish your dish, assemble everything on a plate. For a lunch one half might be enough, for diner a whole big potato.

    Serve with the peasmix, the pommegranate pits, pinepits and finish off with fetacheese. Go nuts with some mint leafs on top, a salademix on the side dazzled with oil and lemon juice. Behold this amazing feast of colors on your plate, in no time!

  5. Guten apetite!


My kids loved this too, always comes in handy!










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