Healthy, wholesome, hearty, colourful and simple….
They’re definitely the words I would use to describe this super satisfying meal of baked sweet potatoes loaded with chickpeas and mixed veg!
I love the versatility of sweet potatoes, which are naturally low in fat and calories, yet fibre-rich and packed with beta-carotene, to help build healthy and glowing complexion. They’re so delicious just baked until soft and gently caramelised around the edges.
While baked sweet potatoes topped with hummus and avocado would make a great meal in itself, I thought I’d put together a chickpea and veggie stew for our evening meal recently.
As the sweet potatoes baked, I chopped some courgette, yellow pepper, mushrooms and cherry tomatoes, and added in chickpeas, garlic, ginger, smoked paprika, chilli and tomato passata to create a really tasty veggie stew. The dish is low-calorie with just 275 cals per serving, yet high in fibre, vitamins, minerals, dietary fibre and contains almost 12g of protein per serving. Hurrah!
- 2 medium/large sweet potatoes
- 1/2 a tsp coconut oil
- 1-2 cloves of garlic (use 2 if you love garlic!)
- 1 tsp fresh ginger, finely chopped
- 1 can/carton chickpeas, drained and rinsed
- 6 chestnut or button mushrooms, sliced
- 1 yellow/red/green bell pepper, cored and sliced
- 1 medium courgette, sliced
- 6 cherry tomatoes, halved
- 250ml (1 cup) tomato passata (I used the Tesco version, which is sugar-free)
- 125ml (1/2 cup) unsweetened almond milk
- 1-2 tsp smoked paprika
- pinch of chilli flakes or cayenne pepper (optional)
- pinch of sea salt and black pepper, to taste
- chopped coriander or parsley, to serve
- Preheat the oven to 200C, rinse the sweet potatoes and place them on a baking tray.
- Bake them at 200C for 45-50 minutes, until a knife can easily slice them down the middle.
- When baked, remove from the heat and set aside.
- While they bake, heat up the coconut oil in a medium saucepan over a medium heat and add the garlic and ginger. Lightly sauté for a couple of minutes, then add in the chickpeas, mushrooms, pepper, courgette and cherry tomatoes. Stir for another 2 minutes.
- Add the tomato passata and almond milk, followed by the smoked paprika and salt and pepper.
- Stir well, cover partly with a lid and allow the vegetables to simmer for 15-20 minutes.
- Remove the lid for the final five minutes, stirring frequently to help thicken it up and prevent it from burning. Taste and season again, if necessary.
- Slice the sweet potatoes lengthways down the middle, season with a pinch of sea salt and black pepper, to taste. Spoon the chickpea and veggie mixture on top, sprinkle with chopped coriander or parsley and serve.
- Any leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 6 months.