Veggie Sweet Potato Pie with Oat Crust - Vegetarian
The Rustic Veggie Sweet Potato Pie with Oat Crust brings together the comforting sweetness of mashed sweet potatoes and a mix of sautéed vegetables, all enclosed in a crunchy oat crust. Each slice offers a robust and hearty flavor that feels just right for cozy evenings.
Ingrédients
- 2 cups rolled oats
- 1/2 cup almond flour
- 3 tablespoons coconut oil, melted
- 1 tablespoon maple syrup
- 1/4 teaspoon salt
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1/2 cup red bell pepper, chopped
- 1/2 cup zucchini, chopped
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine rolled oats, almond flour, melted coconut oil, maple syrup, and salt. Mix until the ingredients form a crumbly mixture.
- Press the oat mixture into the bottom of a 9-inch pie dish to form the crust. Press it firmly and evenly to cover the base and sides. Bake the crust for 10 minutes, then set aside.
- In a large pot, bring water to boil and cook the cubed sweet potatoes for 15 minutes or until tender. Drain and mash until smooth.
- Heat olive oil in a medium skillet over medium heat. Sauté red onion, garlic, red bell pepper, and zucchini until tender, about 7 minutes.
- Combine the sautéed vegetables with mashed sweet potatoes. Add dried thyme, ground cumin, black pepper, and paprika. Mix thoroughly.
- Pour the sweet potato and vegetable mixture into the pre-baked oat crust. Spread evenly and sprinkle crumbled feta cheese on top.
- Bake the pie in the preheated oven for an additional 25-30 minutes, until the edges are crispy and the filling is set.
- Garnish with fresh parsley before serving.
Nutrition
Serving: 100gCalories: 390kcalCarbohydrates: 56gProtéines: 9gFat: 16gSucre: 8g
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