Loaded sweet potato with spicy roasted red pepper sauce and crispy chickpeas
I described this on my Instagram feed as a messy orange blob which although true, doesn't really do the meal justice. This makes a delicious (and easy) mid-week dinner and is also a good option if you're looking for something veggie to meal prep.
Vegetarian (easily vegan)
1 hour cook time, 15 minute prep time
4 medium sweet potatoes
For the sauce
400g tomatoes, halved or quartered depending on size
400g red pepper, roughly chopped
1 red onion, cut into chunks
2 cloves of garlic, roughly chopped
1-2 tsp hot chilli powder
3 tbsp olive oil
1 tbsp tomato puree
1 tbsp greek yoghurt (or vegan alternative)
Squeeze of lemon juice
For the chickpeas
2 cans chickpeas, rinsed, drained and dried
2 tsp paprika
2 tbsp olive oil
1. Preheat the oven to 180 degrees (celsius). Prick the potatoes all over with a fork before placing in a roasting tin and cooking until soft, approximately 1 hour.
2. Combine all of the ingredients for the chickpeas in a mixing bowl. After the potato has been cooking for 30 minutes, add the chickpeas to the roasting tin with the potato and cook for another 30 minutes, until the chickpeas are golden and crisp.
3. Meanwhile, add the tomatoes, peppers, red onion, chilli powder, 3 tbsp olive oil and some seasoning to a large roasting tin before mixing well. Cook for 30 minutes before adding the garlic, then return to the oven for another 10 minutes. Once the vegetables are soft, place into a food processor along with the tomato puree, yoghurt and a generous squeeze of lemon juice. Blitz until the sauce has texture but no large lumps. Season to taste, adding more lemon juice if necessary.
4. Steam the broccoli to coincide with cooking time. Once all is cooked, cut open the potato and pile the broccoli on top, followed by the sauce and then by the chickpeas. Serve with an additional spoon of yoghurt, if you wish.