recipe for 2

• 4 sweet potatoes, baked
• 1 yellow pepper bell, chopped
• 2 cups cherry tomatoes, chopped
• ½ lime, juiced
• 2 tbs olive oil
• ¾ tbs cumin
• ½ tbs smoked paprika
• 1 ts cayenne pepper
• 1 tbs brown sugar
• 2 tbs cilantro paste
• ½ tsp salt
• ½ tsp pepper
• 2 cups cooked turkish rice noodles
• 3 cups shredded Emmenthaler or cheddar cheese
• 1 avocado, peeled, chopped
• 1 cup cherry tomatoes
• 1 garlic clove
• 1/2 lime, juiced

how to do

• preheat the oven to 180 degree C
• cover a baking sheet & put the potatoes on it
• bake them for about 45 min or till they are smooth
• meanwhile heat 1 tbs olive oil into a pan

• add the pepper bells & cherry tomatoes
• roast them for some minutes, add the cooked turkish rice noodles
• then put the pan aside
• take a mug mix the oil, the spices & the cilantro paste
• take the smooth potatoes, let the oven on
• half each potato, remove the upper layer with a teaspoon
• oil the cut side with 1 tbs of the spiced oil
• put all the potatoes with their oiled side down on a covered baking sheet
• bake them for about 5 min
• meanwhile mash the avocado pulp, the garlic & the cherry tomatoes
• add the lime juice & salt & pepper
• fill the vegetables-turkish rice noodles mix into the potato hollow
• spread the grated cheese on each half

• give them once again into the oven till the cheese is melted

look, smell & go for the show