Roasted Sweet Potato With Curried Chickpeas, Baby Spinach, Organic Cultured Soy Yoghurt & Pink Pickled Onions
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a large saucepan.
STEP 2
Prick theĀ sweetĀ potatoesĀ all over with a paring knife or fork, then microwave them on high for 5-6 minutes, rotating halfway through (be careful as they will be hot). Place onto a baking tray, cover in olive oil, salt and pepper and then roast in the oven for 15 minutes or until soft. If you don't have a microwave you can bake the sweet potatoes from raw but they will take longer - just slice them in half lengthways, rub with olive oil, salt and pepper, and cook cut-side up until lightly browned and tender, around 30 minutes depending on the size of the sweet potato.
STEP 3
To make the curried chickpeas, simply drain theĀ chickpeas, then add them to your saucepan along with theĀ chickpea curry sauceĀ and simmer on low for 5Ā minutes. Then add theĀ babyĀ spinachĀ and stir until wilted. Ā
STEP 4
Remove theĀ sweetĀ potatoesĀ from the oven and slice them open lengthways. Place a sweet potato onto each serving bowl or plate, serve theĀ chickpeaĀ curryĀ over the top and then garnish withĀ soyĀ yoghurtĀ and someĀ pickledĀ red onions. Enjoy!
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Roasted Sweet Potato With Curried Chickpeas, Baby Spinach, Organic Cultured Soy Yoghurt & Pink Pickled Onions
Roasted Sweet Potato With Curried Chickpeas, Baby Spinach, Organic Cultured Soy Yoghurt & Pink Pickled Onions
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a large saucepan.
STEP 2
Prick theĀ sweetĀ potatoesĀ all over with a paring knife or fork, then microwave them on high for 5-6 minutes, rotating halfway through (be careful as they will be hot). Place onto a baking tray, cover in olive oil, salt and pepper and then roast in the oven for 15 minutes or until soft. If you don't have a microwave you can bake the sweet potatoes from raw but they will take longer - just slice them in half lengthways, rub with olive oil, salt and pepper, and cook cut-side up until lightly browned and tender, around 30 minutes depending on the size of the sweet potato.
STEP 3
To make the curried chickpeas, simply drain theĀ chickpeas, then add them to your saucepan along with theĀ chickpea curry sauceĀ and simmer on low for 5Ā minutes. Then add theĀ babyĀ spinachĀ and stir until wilted. Ā
STEP 4
Remove theĀ sweetĀ potatoesĀ from the oven and slice them open lengthways. Place a sweet potato onto each serving bowl or plate, serve theĀ chickpeaĀ curryĀ over the top and then garnish withĀ soyĀ yoghurtĀ and someĀ pickledĀ red onions. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a large saucepan.
STEP 2
Prick theĀ sweetĀ potatoesĀ all over with a paring knife or fork, then microwave them on high for 5-6 minutes, rotating halfway through (be careful as they will be hot). Place onto a baking tray, cover in olive oil, salt and pepper and then roast in the oven for 15 minutes or until soft. If you don't have a microwave you can bake the sweet potatoes from raw but they will take longer - just slice them in half lengthways, rub with olive oil, salt and pepper, and cook cut-side up until lightly browned and tender, around 30 minutes depending on the size of the sweet potato.
STEP 3
To make the curried chickpeas, simply drain theĀ chickpeas, then add them to your saucepan along with theĀ chickpea curry sauceĀ and simmer on low for 5Ā minutes. Then add theĀ babyĀ spinachĀ and stir until wilted. Ā
STEP 4
Remove theĀ sweetĀ potatoesĀ from the oven and slice them open lengthways. Place a sweet potato onto each serving bowl or plate, serve theĀ chickpeaĀ curryĀ over the top and then garnish withĀ soyĀ yoghurtĀ and someĀ pickledĀ red onions. Enjoy!
