Sweet potato bolognese dish from the oven

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This time I share a very tasty dish with you: cubes of roasted sweet potato with bolognese sauce from the oven with a fresh Italian topping. 

You may know the trend of loaded fries, where fries are overloaded with different toppings such as pulled pork, minced meat or spicy chicken with a whole mountain of melted cheese on top. Very tasty of course, but I thought it would be fun to make a different variant of this. One that is slightly more responsible but still a real guilty pleasure.

So I made a dish with sweet potato cubes and a delicious bolognese sauce. And that combination turned out to be really delicious! Because I like tasty and easy, I used the new CêlaVíta Sweet potato oven thyme garlic . These sweet potato cubes are already pre-cut, briefly pre-grilled and nicely seasoned with thyme and garlic (and also without preservatives). This CêlaVíta sweet potato dish has recently been added to the store and can be found in the refrigerated section. In addition, there is also a variant with Ras el hanout herbs. They look delicious with couscous or falafel for example.

Because you make the bolognese sauce while the sweet potatoes are roasting in the oven, the dish is ready fairly quickly. Then combine, top with cheese and briefly au gratin. And then you can go wild with the topping. I chose a real Italian topping, but you can also use sour cream or some crème fraiche instead of ricotta. And you can also serve a fresh salad with this casserole.


1 x CêlaVíta sweet potato oven thyme garlic
100 (vegetable) minced meat
200 gr canned tomato cubes or pack
1 tablespoon tomato puree
1 teaspoon Italian herbs
Pinch of pepper and salt
½ bell pepper
50 gr carrot
1 small onion
1 garlic clove
Fresh basil
Hand grated cheese

3 cherry tomatoes or half a tomato
Handful of fresh basil leaves
1 tablespoon pine nuts, toasted
2 tablespoons ricotta


Heat the oven to 220 degrees. Place the bowl of CêlaVíta Sweet Potato Oven Thyme Garlic in the oven once it is up to temperature and bake for 20 to 25 minutes until cooked through and slightly crispy. Shake or toss them halfway through.

Meanwhile, chop the onion and garlic and fry them in a large pan with a little bit of oil. Cut the carrot and bell pepper into small cubes and fry for a few minutes. Add the (vegan) minced meat and fry until smooth. Add the Italian herbs and the tomato puree and diced tomatoes. Mix everything well and season the sauce with salt and pepper. Tear a few basil leaves into pieces and stir into the sauce. Let the sauce simmer for 15 minutes.

Remove the sweet potatoes from the oven and place them in another baking dish, or leave them in the aluminum dish. Spoon the bolognese sauce in the middle. Sprinkle with grated cheese and return to the oven for another 5 minutes until the cheese has melted.

Cut the cherry tomatoes into pieces. Remove the sweet potato bolognese dish from the oven and scoop the ricotta into heaps and garnish with the tomatoes, basil and pine nuts.

Tip: you can also easily double this recipe for 4 people.

This article was created in collaboration with CêlaVíta.

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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