@h_d_m_.morocco: #المملكة_المغربية_الشريفة🇲🇦 #المغرب🇲🇦تونس🇹🇳الجزائر🇩🇿تركيا🇹🇷_العراق🇮🇶 #فرنسا🇨🇵_بلجيكا🇧🇪_المانيا🇩🇪_اسبانيا🇪🇸 #كاس_العالم_امريكا_كندا_المكسيك_2026

ⴰⵍⵎⴰⵖⵔⵉⴱ_ 🇲🇦Morocco

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Tuesday 30 June 2026 19:39:20 GMT

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elwazzani 🇲🇦 :

مشاء الله

2026-06-30 20:04:30

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Brahim Elalaloui :

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2026-06-30 19:42:30

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These loaded sweet potatoes are on repeat😍😋 I created this recipe from scratch, and it turned out so good😍✨ Save this one for later🫶🏻 Stuffed Sweet Potatoes with Basil Cream & Garlic Mushrooms You’ll need (serves 2): Sweet potatoes: • Sweet potatoes - 2 medium • Salt - To taste Garlic mushrooms: • Olive oil - 1 tbsp • Shallot - 1, finely chopped • Garlic - 2 cloves, minced • Mushrooms - 3 cups (250 g), sliced • Balsamic vinegar - 1 tsp • Salt - 1 pinch • Black pepper - to taste • Oat or coconut milk - 10 tbsp (150 ml) • Truffle oil - 1/2 tsp Basil cashew cream: • Cashews - 1/2 cup (70 g), soaked • Fresh basil - 1/2 cup (10 g) • Lemon juice - 1 tbsp • Garlic - 1 clove • Salt - to taste • Water - 1/3 cup (75 ml) Cherry tomato topping: • Cherry tomatoes - 1/2 cup (75 g), halved or quartered • Olive oil - 1 tbsp • Lemon juice - 1 tsp • Garlic - 1 small clove, finely minced • Shallot - 1 tbsp, finely chopped • Fresh basil - 1 tbsp, chopped • Salt - to taste • Black pepper - to taste To serve: • Arugula - 1 handful How to make: 1. Bake the sweet potatoes at 350°F (180°C) for 45-50 minutes, or until fork-tender. Slice them open, season with salt, and lightly mash the centers. 2. Sauté the shallot & garlic in olive oil, add mushrooms, cook until golden. Add balsamic, salt, pepper & plant milk. Finish with truffle oil. 3. Blend all the basil cream ingredients until smooth. 4. Combine all the cherry tomato topping ingredients in a small bowl. 5. Top each sweet potato with basil cashew cream, garlic mushrooms, cherry tomato topping, and arugula. #sweetpotatorecipe #veganrecipes #loadedsweetpotatoes #summerrecipe #healthyrecipes

These loaded sweet potatoes are on repeat😍😋 I created this recipe from scratch, and it turned out so good😍✨ Save this one for later🫶🏻 Stuffed Sweet Potatoes with Basil Cream & Garlic Mushrooms You’ll need (serves 2): Sweet potatoes: • Sweet potatoes - 2 medium • Salt - To taste Garlic mushrooms: • Olive oil - 1 tbsp • Shallot - 1, finely chopped • Garlic - 2 cloves, minced • Mushrooms - 3 cups (250 g), sliced • Balsamic vinegar - 1 tsp • Salt - 1 pinch • Black pepper - to taste • Oat or coconut milk - 10 tbsp (150 ml) • Truffle oil - 1/2 tsp Basil cashew cream: • Cashews - 1/2 cup (70 g), soaked • Fresh basil - 1/2 cup (10 g) • Lemon juice - 1 tbsp • Garlic - 1 clove • Salt - to taste • Water - 1/3 cup (75 ml) Cherry tomato topping: • Cherry tomatoes - 1/2 cup (75 g), halved or quartered • Olive oil - 1 tbsp • Lemon juice - 1 tsp • Garlic - 1 small clove, finely minced • Shallot - 1 tbsp, finely chopped • Fresh basil - 1 tbsp, chopped • Salt - to taste • Black pepper - to taste To serve: • Arugula - 1 handful How to make: 1. Bake the sweet potatoes at 350°F (180°C) for 45-50 minutes, or until fork-tender. Slice them open, season with salt, and lightly mash the centers. 2. Sauté the shallot & garlic in olive oil, add mushrooms, cook until golden. Add balsamic, salt, pepper & plant milk. Finish with truffle oil. 3. Blend all the basil cream ingredients until smooth. 4. Combine all the cherry tomato topping ingredients in a small bowl. 5. Top each sweet potato with basil cashew cream, garlic mushrooms, cherry tomato topping, and arugula. #sweetpotatorecipe #veganrecipes #loadedsweetpotatoes #summerrecipe #healthyrecipes

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