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For this recipe you need approximately: 80 minutes


  • 3 big sweet potatoes
  • 1 small broccoli, cut into bite-sized pieces
  • 100 g edamame, frozen
  • 100 g peas, frozen
  • 1 can of white beans
  • 1 tbsp tahini
  • 2-3 stems of coriander
  • 1 tbsp lime juice
  • 1-2 tbsp black cumin oil
  • salt
  • seasoning of choice and a bit of olive oil (for the sweet potatoes)


  1. Preheat oven to 200 degrees.
  2. Cut sweet potatoes into “fries” and season to taste (here is our favorite).
  3. Bake for about an hour around oven, turning 1-2 times.
  4. While sweet potatoes are in the oven, put a pot of water on to boil.
  5. Provide another pot of cold water.
  6. If you have, add a few ice cubes to the water to make it even colder.
  7. Boil the broccoli florets in the lightly salted water briefly for a minute, then rinse in the cold water and drain in a colander.
  8. Now chop the onion and sauté in a little olive oil.
  9. Add the edamame and peas and let them cook. Just before the end, add the broccoli florets and heat.
  10. For the bean dip: we have a basic recipe for you here; however, instead of parsley we use cilantro and instead of olive oil we use black cumin oil; however, the process remains the same.
  11. Remove the sweet potatoes from the oven and arrange them on a plate with the rest of the ingredients. If you like, you can garnish with lime juice and cilantro.


When I prepare broccoli, I always peel the stalk and nibble it like kohlrabi. You could also stew it along with the broccoli.

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