Use the sunflower seed spread with sun-dried tomatoes and basil to prepare this dish.
Time to make 40 minutes
Number of servings 4
Hint: It is a perfect dish to make even for the less experienced cooks – the savoury smell of the sunfloweer seed spread and roasted bell peppers are a guarantee for success.
Wash the peppers, cut into halves, remove the seeds. Place them onto a baking tray lined with parchment paper. Roast the peppers for approximately 20 minutes in 200 °C. Take the peppers out of the oven and peel them using a knife (the peel should come off really easily). Boil the sweet potatoes until soft and peel them afterwards. Put all the vegetables into a pot, add water, Sunflower Seed Spread and balsamic vinegar. Blend until smooth and season with salt. Serve with fresh bread.
2 packagings sunflower seed spread with sun-dried tomatoes and basil 850 g red bell peppers (4-5 peppers) 1 big or 2 small sweet potatoes (200 g) 1 teaspoon balsamic vinegar salt 300 ml pre-boiled water