このサツマイモのトリックを試してからはホットドッグを作るのをやめました – エアフライヤーの野菜マジック！

このサツマイモのトリックを試してからはホットドッグを作るのをやめました – エアフライヤーの野菜マジック！

Hello friends, I’m glad you’re here. Today we’re making tender baked sweet potatoes with cozy toppings and a creamy sauce. A bit of gentle plant based comfort for your day. Let’s begin by preparing 2 sweet potatoes you’ve washed well. Pierce each one a few times with a fork, just gently. This helps them cook evenly and a little faster. Take a large sheet of foil. Place 1 sweet potato right in the center. Add a drizzle of extra virgin olive oil and a small pinch of salt. Wrap it snugly so the heat stays inside. Almost like tucking it in for warmth. Repeat the same with the second sweet potato. A light drizzle of extra virgin olive oil and a sprinkle of salt. Wrap it well and press the edges to seal. Set both wrapped potatoes into a paper tray and then I popped them into my ninja air fryer. Set it to air fry at 400°F (200°C) and let it cook for about 50 minutes. Take about half a cup of lentils. Rinse them well in a strainer under cool running water. Lentils are full of gentle nourishment, protein, fiber and minerals. My friends, your support, even as simple like or a subscription, helps me keep sharing these cozy, wholesome meals with you. Transfer the rinsed lentils to a small pot. Add twice as much water, about 1 cup, and let them simmer for 20 to 25 minutes. After 10 minutes, season with a little salt. Add 2 Rosemary sprigs for aroma only if you enjoy the flavor. I’d love to know what lentil dishes you enjoy making. Let me know in thecomments. Let’s put the sauce together. Stir the tahini right in the jar, then spoon 2 tablespoons into a bowl. Take one lemon for a bright, fresh touch. Cut it in half and squeeze the juice. Pour the lemon juice over the tahini. Add half a cup of thick yogurt. Season with a little salt and pepper. Stir until the sauce becomes smooth and creamy. Chop a bit of hot pepper, just whatever amount feels good to you. Take one small sweet pepper as well. Slice it however you like, cubes, strips or half moons. Mince 4 cloves of garlic for a gentle warmth. Mince the garlic gently with a relaxed motion, nice and even. Roughly chop about 100 grams of organic spinach, keeping the pieces nice and big. Warm a pan over medium heat and add a light drizzle of extra virgin olive oil. Add the garlic, the sweet pepper, and the hot pepper. Saute for about a minute, stirring gently. Add the spinach and let it wilt softly. Season with salt, smoked paprika and a little cumin. And if you’d like to support the channel, the Super Thinks button is always there. Cover the pan with a lid and turn off the heat. Take 1 avocado and cut it gently in half. Remove the pit and peel off the skin. I love using avocado, the healthy fats feel so nourishing. Cut it into small tender pieces. If you’d like, feel free to share this video with friends, it truly means a lot. Remove the baked sweet potatoes from the air fryer. Carefully unwrap the foil. That warm, sweet aroma feels so comforting. We’ll fill them right in the foil to keep things simple. Fold the edges around so they stay in place. Make a deep cut across the top and gently open the soft center. Mashed the inside lightly with a fork. The sweet potatoes turn wonderfully tender and juicy inside. Prepare the second one the same way. Spoon some of the creamy tahini sauce inside each sweet potato. Spread it softly through the center. Add the warm pepper and spinach mixture on top. My family loves this dish. Simple, nourishing and perfect for a cozy family dinner. Scatter the avocado pieces over the top. Add a couple spoonfuls of the fragrant lentils. Just a little on each portion. Finished with another drizzle of sauce, it brings everything together. Friends, your likes and subscriptions truly support my work. And tell me in the comments if you’d try this version of baked sweet potatoes in your own kitchen. Thank you for being here with me today. I’m grateful always. See you in the next video. Hi everyone, so lovely to have you here again. Today, we’re making tender air fryer sweet potatoes with a light creamy sauce. Let’s start with two medium sweet potatoes. Peel off the skin and trim both ends. Cut each potato into even pieces. Place them into a large mixing bowl. Season with freshly ground pepper. Sprinkle a pinch of salt. Add a hint of smoked paprika. And just a touch of ground ginger for warmth. Cut a lime in half, then squeeze the juice from one side. Pour the juice over the sweet potatoes. Then drizzle a little extra virgin olive oil. Toss gently until everything’s coated with the oil, lime and spices. Now spread the pieces over parchment paper. My friends, we may never meet again here, so don’t lose me. Subscribe now and I’ll always be right here with you. Time to roast in the air fryer. Set it to 350°F (180°C) and cook for about 15 minutes. Meanwhile, cut 200 grams of tofu into chunks. And by the way, let me know in the comments where you’re watching from. I’d love to hear. Place the tofu into a blender or mixing bowl. Chopped 2 cloves of garlic and add them right in. Next, add a handful of fresh spinach. Then about 10 grams of cilantro or any herbs you like. Squeeze the juice from the remaining half of the line. Pour it in with the rest. Finished with 100 grams of Greek style or plant based yogurt, whichever you prefer. Season with a bit of pepper. Add salt to taste. And just a pinch of cumin. I’m blending this in my Ninja blender, but you can use a Vita mix, a Breville,
or any blender you have on hand. Our base is ready. Finally chopped the mint leaves and placed them in a small bowl. Add a few chopped spriggs of cilantro or your favorite fresh herbs. Great, some aged parmesan or a plant
based cheese alternative on a finegrater. Roughly chop about 20 grams of cashews. Any nuts you have will do. Add them to the bowl with the herbs. Great, a little lemon zest for brightness. A wonderful chef once told me to use only the yellow part. The white can be a little bitter. Great, one clove of garlic on a fine grater. Add a touch of pepper. Drizzle with olive oil. And mix everything well. Take out the sweet potatoes. Golden and fragrant, they smelled just like a cozy fall kitchen. Spread a few spoonfuls of the tofu yogurt base on a bright plate. Smooth it out evenly. If you’d like to support my channel, tap the Super Things button below. It truly helps me keep sharing cozy veggie recipes with you. Now add a few pieces of sweet potato. Top with the green herb sauce full of nuts and cheese. Serve warm, Perfect for a cozy weeknight dinner or a festive table. Friends please like and subscribe, it really means a lot to me. And let me know in the comments if you try this recipe at home. Thank you for spending this time with me,
I hope you loved it. And don’t forget to share this easy, healthy recipe with your friends. Cut a piece and enjoy that tender, creamy flavor. Take care my friends. See you in the next video. Hello friends! So glad to welcome you back to my channel. Today I’m sharing a wonderful sweet potato recipe made right in the airfryer. Start with one large sweet potato, trim off the ends and cut it in half. Pour 2 to 3 tablespoons of olive oil into a small bowl. Add salt to taste. Sprinkle in 1 gram of dried grated ginger. A little smoked paprika goes in. Than a touch of cumin. Take one lemon and cut it in half. Squeeze out the juice. Give it a good stir, and just like that, the marinade is ready. Now place the sweet potato halves on baking paper. Brush the cut sides generously with the marinade. Turn each piece to the other side and coat it with marinade once more. Friends, we may never meet here again, so subscribe now and I’ll always be close. Time to start baking in the air fryer. Set the temperature to 200°C (400°F) and bake for 20 minutes. Into a blender cup, add 25 grams of basil. Follow with 30 grams of spinach. Slice two to three cloves of garlic. Drop them in with the greens. Next, sprinkle in 30 grams of Parmesan cheese, traditional or vegan, yourchoice. Then toss in 20 grams of your favorite nuts. I’m using cashews today. Cut another lemon in half. Squeeze out the juice. Pour in 50 milliliters of olive oil. All the ingredients are ready in the blender. Blend it all up until smooth, and there’s your sauce. Meanwhile, the sweet potato has baked through. Turn it over to the other side. Bake once more. Set the temperature to 180°C (356°F) and bake for 15 minutes. Take 200 grams of your favorite mushrooms. Today I’m using white button mushrooms. Cut them into medium-sized pieces. For this recipe, I prefer thin slices. Place them in a deep bowl. Add 150 grams of tomatoes. I chose cherry tomatoes, but use your favorites. Cut the bigger ones into medium pieces, the cherry tomatoes just in half. Add them to the bowl with mushrooms. Take four cloves of garlic. Slice them thinly. Mix the garlic in with the vegetables. Slice a red onion. Try to keep the pieces medium-sized. Add the onion to the bowl with the other vegetables. Season with black pepper, add a little salt, and finish with your favorite spices. I’m using a mix of Pravasal herbs. Pour in 2 tablespoons of olive oil. Mix everything together well. Spread the vegetables on baking paper, making sure they’re nice and even across the surface. Remove the sweet potato from the air fryer. Place it on a plate. Make small cuts on the surface of the sweet potato. Gently mash the flesh with a fork inside both halves. Friends, tell me in the comments which city you’re watching from. I would love to know. Time to bake the vegetables. Set the air fryer to 185°C (365°F) and bake for 15 minutes. Remove the roasted vegetables. Look at that, beautifully roasted. Spoon the mushrooms and vegetables over the sweet potato flesh. Please write in the comments your favorite way to cook sweet potatoes. I’d be so happy to hear your ideas. Finish with a spoonful of that green sauce on the side, and it’s ready to enjoy. Friends, subscribe to my channel and give this video a like. Your support means so much to me! I really hope you enjoyed this simple, healthy recipe, and I’d love it if you shared it with your friends. Thank you for being with me today. See you in the next video. Hi there. I’m really glad you’re here today. We’re making something cozy, baked sweet potatoes with creamy avocado and ricotta. Start with one large sweet potato. Slice it into nice even rounds. Place the pieces gently into a big bowl. Sprinkle in a bed of salt. Add just a touch of pepper. A little smoked paprika for warmth. And a pinch of ground ginger for balance. Pour in a tablespoon of white wine vinegar. Drizzle over a spoonful of extra virgin olive oil. Give everything a soft mix. Spread the slices out on parchment paper. Make sure they’re not touching too much. Friends, we might not cross paths again, so if you’d like to stay close, hit subscribe and I’ll be right here withyou. Time to bake in my Ninja Air Fryer. Set it to 350°F (180°C) and cook for about 15 minutes. Add a cup of ricotta to a mixing bowl, regular or vegan, whatever you prefer. Mince 2 cloves of garlic. Add them straight into the cheese. Sprinkle in a few chopped walnuts for crunch. Cut one line in half. Squeeze out all that fresh juice. And tell me in the comments where you’re watching from, I’d really love to know. Pour the lime juice into the bowl with the cheese. Add a pinch of cumin for flavor. Blend it all until smooth and creamy. I’m using my Ninja blender today, but a Vitamix, Breville or whatever you have on hand will do beautifully. That texture should look silky and light. Grab one ripe avocado. Remove the pit and scoop out the soft flesh. If it’s nice and ripe, it’ll come out easily. Mash it gently with a fork. And keep it creamy, not too smooth. I just love that buttery texture. Dice 2 medium tomatoes into small pieces. Or if you prefer, use cherry tomatoes and cut each one into quarters. Smaller ones keep their shapebeautifully. If you’d like to support the channel, you can click the Super Things button below. It truly helps me keep making these cozy veggie recipes. Add the diced tomatoes to the avocado. Finally, chop a shallot. Red or yellow onion works too. I like to keep the onion flavor mild. So I chop it extra fine. Add it to the bowl with the rest of the veggies. Chop a bit of fresh cilantro. Or use your favorite herbs, parsley, dill, anything you love. Add the herbs to the mix. Great, a little lemon zest forbrightness. It lifts the whole flavor. Season with salt and pepper. Just a light touch. Drizzle over another spoonful of extra virgin olive oil. Stir gently until everything’s coated. Add a few pomegranate seeds if you like. They add a little sparkle and sweetness. Take out the golden, fragrant sweet potatoes, perfectly roasted and caramelized. Spread the ricotta mixture on a large plate. Smooth it out softly with a spoon. You want a nice even layer. Place the baked sweet potato slices on top. Overlap them slightly for a pretty look. Such a simple, wholesome dish, perfect for a cozy family dinner or a quiet fall evening. Let me know in the comments if you tryit. Spoon the avocado and tomato mix over each slice. It smells absolutely wonderful right now. Just a few last touches and we’re ready. If you’d like to support the channel, please like and subscribe. It really means so much. A sprinkle of pomegranate seeds on top. And our beautiful dish is ready to serve pure healthy plant based comfort. Share this gentle, easy recipe with someone you love. Maybe it’ll inspire them too. Tell me your favorite veggie recipes in the comments, I always love reading them. Look how soft and tender these sweet potatoes turned out. Just perfect. Thanks for spending this little time with me. See you in the next video. Hey everyone, so happy to have you back on the channel. Today we’re making the most delicious sweet potato appetizer I’ve ever had, baked right in my Breville Smart oven. It looks fancy, but it’s super easy to make perfect for any occasion. Let’s grab 2 clean sweet potatoes and peel off the skin. Slice them into medium thick rounds. And tell me in the comments, where are you watching from? I’d really love to know. Place the slices into a large mixingbowl. Add a pinch of black pepper. Then a little salt. For that warm, slightly smoky flavor, sprinkle in a little smoked paprika. And just a touch of cumin. Drizzle in 2 tablespoons of extra virgin olive oil. Now gently mix everything until the sweet potatoes are evenly coated. Line your Breville Smart Oven tray with parchment paper. Arrange the slices in a single layer. We might not cross paths again, my friends. So hit that subscribe button and I’ll always be right here with you. Bake at 400 Fahrenheit for 25 to 30 minutes. In a blender bowl, add 30 grams of fresh organic spinach. Chopped 2 cloves of garlic. Add them to the spinach. Cut 1 lemon in half. Use a juicer to squeeze the juice from 1/2 of the lemon. One of my regular viewers recommended a citrus press. If you use one, tell me how you like it. Pour the juice into the blender. Great 30 grams of Parmesan cheese, traditional or vegan, whichever you like. Add it to the bowl. Then toss in a few walnuts or any nuts you love. Season lightly with salt. Add 3 tablespoons of extra virgin olive oil. Close the lid and blend until smooth and creamy. Take one red onion. Slice it into thin half rings. Yellow onion works too. Warm a little olive oil in a pan. Add the onions. Let them slowly caramelize over low heat. Add a pinch of smoked paprika. And a hint of ground ginger. Stir well and cook gently for about 10 to 15 minutes. Great, a little lemon zest on top. Give it one last stir. Cover with a lid and turn off the heat. Chop 30 grams of walnuts. You can swap them for cashews, pecans, or almonds if you like. Now take 30 grams of sun dried tomatoes. Slice them into thin strips. You can also use marinated capers, they pair beautifully with this dish. By now, our sweet potatoes are perfectly baked in the Breville Smart Oven and smell amazing. Look how golden, tender and juicy they are. On a serving plate, spread about 20 grams of fresh organic spinach. You can swap it for arugula or any grains you love. Spread it evenly across the plate. Now layer the sweet potato slices on top. Add the caramelized onions. Spread them gently and evenly. Then top with the sun dried tomatoes. Sprinkle over the chopped walnuts. Take 50 grams of ricotta cheese, traditional or vegan, whichever you like. Feta or mozzarella would also work beautifully. And drizzle that fragrant green sauce all over, rich with Parmesan cheese, extra virgin olive oil and fresh lemon juice. Friends, please support the channel, subscribe and give this video a like. It really means so much to me. I’m sure this simple, elegant and healthy appetizer will steal your heart. It’s the perfect holiday side dish. Don’t forget to share this video with your friends. Thank you so much for watching, I hope you enjoyed it. Can’t wait to read your comments below. See you in the next video.

Air fryer sweet potatoes 🍠 are one of my favorite simple vegetables – warm, silky, and naturally comforting. In this video, you’ll find my 5 BEST sweet potato recipes, perfect for healthy dinners, easy meal prep, and cozy fall evenings.
From stuffed sweet potatoes with creamy tahini, to herb-bright tofu sauce, to colorful bowls with avocado, each recipe brings its own gentle flavor and a little moment of slow, peaceful cooking.
Whether you use a Ninja air fryer or any model you already have, these recipes are meant to feel nourishing, relaxed, and beautifully simple.

🍠 RECIPE 1 — Air Fryer Stuffed Sweet Potatoes with Lentils & Tahini Sauce

⏱️🍃 LEVEL: easy / TIME: 55 min / YIELD: 2

🛒🥬 YOU’LL NEED
Sweet potatoes – 2 large (1200 g, ~42 oz)
Olive oil – 1 tablespoon per sweet potato (15 g each)
Salt – to taste
Green lentils – 100 grams (~3.5 oz)
Water – 500 milliliters (~17 fl oz)
Water – 250 milliliters (~8.5 fl oz)
Salt – to taste
Rosemary – 2 sprigs (2 g) optional
Tahini paste – 2 tablespoons (30 g)
Lemon juice – 2 tablespoons (30 g)
Yogurt – 120 grams (~4 oz)
Black pepper – to taste
Salt – to taste
Chili pepper – 3 grams
Sweet pepper – 30 grams (~1 oz)
Garlic – 4 cloves (12 g)
Fresh spinach – 120 grams (~4 oz)
Olive oil – 1 tablespoon (15 g)
Salt – to taste
Smoked paprika – 1/4 teaspoon (1 g)
Cumin – 1/4 teaspoon (1 g)
Avocado – 1 whole (260 g, ~9 oz)

🍠 RECIPE 2 — Air Fryer Sweet Potatoes with Creamy Herb Tofu Sauce

🍠 RECIPE 3 — Air Fryer Sweet Potatoes with Mushrooms and Green Sauce

🍠 RECIPE 4 — Creamy Sweet Potato & Avocado Bowl with Ricotta

🍠 RECIPE 5 — Oven-Baked Sweet Potatoes with Sun-Dried Tomatoes and Herb Sauce

🕒 TIMECODES
00:00 Air Fryer Stuffed Sweet Potatoes with Lentils & Tahini Sauce
08:09 Air Fryer Sweet Potatoes with Creamy Herb Tofu Sauce
16:12 Air Fryer Sweet Potatoes with Mushrooms and Green Sauce
24:19 Creamy Sweet Potato & Avocado Bowl with Ricotta
32:29 Oven-Baked Sweet Potatoes with Sun-Dried Tomatoes and Herb Sauce

Cooking with you always brings a little more warmth into the kitchen.
If these calm, veggie-forward recipes feel comforting to you, your support would truly mean the world.
I’m gently working my way toward 100,000 subscribers, and every new person helps this little community grow.
If you can, please subscribe right now – I’d be very grateful 🥹👇
https://www.youtube.com/@VeggieVibeAirFryer?sub_confirmation=1

#airfryer #sweetpotato #vegetarianrecipes #healthyrecipes #plantbased