Trübenecker Purple Buddha Bowl

Trübenecker: Organic fruit & vegetables since 1993 is a vegetable box delivery service and they also have a stand at the Viktualienmarkt in Munich.
Recently they sent us a vegetable box to try and we conjured it up. By the way, they not only contain local, regional vegetables, but also quite unusual fruits and vegetables, which have even made us wonder.
Our beloved avocados and the purple sweet potatoes we recognized immediately.

Ingredients (sweet potato puree):
1 purple sweet potato
50-100 ml almond milk or other vegetable milk
1 Msp. nutmeg
¼ Lime
salt and pepper
 
Oven chard:
6 chard bars
2 cloves of garlic
1 tsp Harissa
rapeseed oil
salt and pepper

Sauce:
2 tbsp almond paste
2 tsp honey
1 tbsp cider vinegar
 
Other:
1 avocado
smoked salt
2 tbsp walnuts, chopped
1-2 tsp Black Sesame

Preparation

1. For the sweet potato puree, peel the potato, cut into cubes and cook in hot water until soft or cook in a steam cooker.
2. In the meantime, clean the chard and place it on a baking tray lined with baking paper.
3. Put the garlic through a garlic press or chop finely.
4. Marinate chard with garlic, harissa, salt, pepper and oil.
5. Place in the oven at 180°C top and bottom heat and bake for 10-15 minutes.
6. Drain the water from the sweet potatoes, add the remaining ingredients and puree well.
7. For the sauce, mix the almond paste, apple vinegar and honey.
8. Remove the seeds from the avocado in half and peel.
9. Divide the sweet potato puree into two bowls, put the chard in each case on it, put one half avocado each on it and garnish with sauce, smoked salt, walnuts and black sesame seeds.

... and this is what our vegetable box looked like :)